Cabbage Pakora

Cabbage Pakoras are unique for their taste and crunchiness. It is extremely easy to make and can be done very quickly. It is an ideal appetizer for all occasions however especially served in the winter season in India when cabbage is available there. As in Europe, it is available in all seasons; it is a good choice to have a quick appetizer at any time.

Cabbage Pakoras are often prepared by finely chopped cabbage and onion with a mixture of Gram flour (Besan) and spices. Cabbage Pakoras are usually served with Raita (yoghurt sauce), Mint Chutney, Ketchup, etc.

Today I’m going to give you a super simple recipe that my mother prepares, and it’s just delicious. For this recipe, you don’t need many ingredients, and it doesn’t take long at all. I encourage you to prepare this recipe of pakora as an appetizer, and you will see how much you surprise your guests.

Instructions:

– In a medium-sized bowl mix gram flour, water, turmeric powder and salt, to make a smooth batter.

-Add chopped cabbage and onion into this batter, mix everything well.

-Heat the oil in a deep, heavy-bottomed frying pan on a high flame (wok are perfect for making this kind of fry).

-When the oil is hot enough, put the flame to medium-high.

-Take a spoonful of the cabbage pakora batter and carefully drop it into the oil.

-Add 6-8 portions of the pakora batter depending on the size of your pan. Do not put too much at once.

-Fry until they become crisp and golden.

-Drain on kitchen paper to remove the excess oil.

-Serve the cabbage pakora with Raita (yoghurt sauce), Mint sauce, Ketchup, etc.

Tips and Tricks:

• You can use all-purpose flour instead of gram flour.
• To prepare the batter, add the water little by little until it forms a semi-liquid and uniform batter. The optimum point of the batter is that it must be neither too liquid nor too thick.
• Fry the cabbage pakora on a medium flame until they are golden. The too low flame will cause the pakoras to absorb a lot of oil, and the high flame will cause them to be undone inside.

Cabbage Pakora

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine India

Servings 4

Calories 200 kcal

Ingredients

  

• 100 gm finely chopped cabbage
• One large onion thinly sliced
• 250 gm gram flour (Besan)
• 250 ml. water
• One teaspoon turmeric powder
• Two green chillies finely chopped (optional)
• Salt as required
• Oil for deep frying

Instructions

 

• In a medium-sized bowl mix gram flour, water, turmeric powder and salt, to make a smooth batter.
• Heat the oil in a deep, heavy-bottomed frying pan on a high flame (wok are perfect for making this kind of fry).
• When the oil is hot enough, put the flame to medium-high.
• Take a spoonful of the cabbage pakora batter and carefully drop it into the oil.
• Add 6-8 portions of the pakora batter depending on the size of your pan. Do not put too much at once.
• Fry until they become crisp and golden.
• Drain on kitchen paper to remove the excess oil.
• Serve the cabbage pakora with Raita (yoghurt sauce), Mint sauce, Ketchup, etc.

Notes

Tips and Tricks

• You can use all-purpose flour instead of gram flour.
• To prepare the batter, add the water little by little until it forms a semi-liquid and uniform batter. The optimum point of the batter is that it must be neither too liquid nor too thick.
• Fry the cabbage pakora on a medium flame until they are golden. The too low flame will cause the pakoras to absorb a lot of oil, and the high flame will cause them to be undone inside.