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Cabbage Pakora

Cabbage Pakora

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine India
Servings 4
Calories 200 kcal


  • 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


  • 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.


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.