Vegetable Pakoda Recipe – Crispy Besan & Cabbage Fritters

Last Updated on 2 months by Neha Deshmukh

Vegetable Pakoda Recipe – Crispy Besan & Cabbage Fritters

Hello friends! There’s just something magical about a rainy day and a plate of hot, crispy pakodas, isn’t there? I remember my grandmother making these every time the monsoon clouds rolled in. The aroma would fill the whole house, and we’d all gather around, eagerly waiting for the first bite. Today, I’m sharing my go-to vegetable pakoda recipe – it’s simple, satisfying, and guaranteed to bring a little sunshine to your day, rain or shine!

Why You’ll Love This Recipe

This vegetable pakoda recipe is a classic for a reason. It’s incredibly easy to make, requires minimal ingredients (most of which you probably already have in your pantry!), and delivers maximum flavour and crunch. Plus, it’s wonderfully versatile – feel free to swap in your favourite veggies! It’s the perfect snack, appetizer, or even a light meal with a cup of masala chai.

Ingredients

Here’s what you’ll need to make these delightful fritters:

• 1 ½ cups besan (gram dal flour/chick pea flour) – about 180g
• ½ cup rice flour – about 60g
• 2-3 green chillies, finely chopped
• ¼ tsp red chili powder
• ½ tsp ginger garlic paste
• 1 large onion, finely chopped
• 2 cups finely sliced cabbage
• 1 tbsp hot oil
• Few sprigs curry leaves
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Besan (Gram Flour) – The Heart of Pakodas

Besan is the star of the show. Make sure yours is fresh for the best flavour and texture. It’s what gives pakodas their characteristic earthy taste and holds everything together.

Rice Flour – For Extra Crispiness

Don’t skip the rice flour! It’s the secret to achieving that incredibly crispy exterior. A little goes a long way in adding that delightful crunch.

Regional Variations in Chili Usage

The amount of chili you use is totally up to you! Some regions in India prefer a milder pakoda, while others like a fiery kick. I usually go with 2-3 green chilies, but feel free to adjust to your spice preference.

The Importance of Fresh Curry Leaves

Fresh curry leaves are essential. They add a beautiful aroma and a unique flavour that just can’t be replicated with dried ones. If you can grow your own, even better!

Choosing the Right Oil for Frying

I prefer using a neutral-flavoured oil like sunflower or vegetable oil for deep frying. It allows the flavour of the pakodas to shine through.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the besan, rice flour, salt, ginger garlic paste, red chili powder, green chilies, and curry leaves.
2. Add the chopped onion and sliced cabbage to the bowl.
3. Now, here’s a trick my grandmother taught me: pour in one tablespoon of hot oil. This helps to bind the ingredients and creates a lighter, crispier pakoda. Mix everything thoroughly.
4. Gradually add water, a little at a time, mixing continuously. You want to form a thick batter that coats the vegetables nicely – it shouldn’t be too runny. Think of the consistency of a thick pancake batter.
5. Heat oil in a deep pan or wok over medium heat. To test if the oil is hot enough, drop a tiny piece of batter into it. If it sizzles and rises to the surface, you’re good to go!
6. Using your fingers (or a small spoon if you prefer!), carefully drop small portions of the batter into the hot oil. Don’t overcrowd the pan.
7. Fry the pakodas for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
8. Remove the pakodas from the oil and drain them on paper towels to remove any excess oil.
9. Serve immediately with your favourite chutney and a steaming cup of masala chai!

Expert Tips

A few little things to keep in mind for pakoda perfection:

Achieving the Perfect Batter Consistency

The batter is key! It should be thick enough to coat the vegetables but not so thick that the pakodas become dense. Add water gradually and mix well to avoid lumps.

Ensuring Even Cooking

Don’t overcrowd the pan. Frying in batches ensures that the oil temperature doesn’t drop, resulting in evenly cooked, crispy pakodas.

Variations

Want to switch things up? Here are a few ideas:

Vegan Vegetable Pakoda

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Vegetable Pakoda (Naturally Gluten-Free!)

Good news! This recipe is naturally gluten-free as besan and rice flour are gluten-free flours.

Spice Level Adjustments – Mild to Spicy

Adjust the amount of green chilies and red chili powder to suit your taste. For a milder pakoda, remove the seeds from the green chilies.

Festival Adaptations – Monsoon & Diwali Pakodas

During monsoon season, I love adding spinach or palak to the mix. For Diwali, I sometimes add a pinch of asafoetida (hing) to the batter for a festive touch.

Serving Suggestions

Pakodas are best enjoyed hot and fresh! They pair perfectly with:

• Mint-coriander chutney
• Tamarind chutney
• Masala chai
• A side of raita (yogurt dip)

Storage Instructions

While pakodas are best enjoyed immediately, you can store leftovers in an airtight container at room temperature for a few hours. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

What is the best way to prevent pakodas from becoming soggy?

Make sure the oil is hot enough before adding the batter, and don’t overcrowd the pan. Also, drain the pakodas on paper towels immediately after frying.

Can I use other vegetables in this pakoda recipe?

Absolutely! Feel free to add potatoes, cauliflower, spinach, eggplant, or any other vegetable you like.

What is the role of rice flour in pakodas?

Rice flour adds extra crispiness to the pakodas. It helps to create a light and airy texture.

Can I make the batter ahead of time?

You can make the batter up to an hour ahead of time. However, it may thicken slightly, so you might need to add a little more water before frying.

What is the best chutney to serve with vegetable pakodas?

Mint-coriander chutney and tamarind chutney are both classic choices. I personally love a spicy garlic chutney too!

Enjoy your homemade vegetable pakodas! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!