Cabbage Pakoras are unique for it´s taste and crunchiness. It is extremely easy to make and can be done very quickly. It is an ideal appetizer for all occasions however specially served in 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.
- 200g finely chopped cabbage
- One large onion thinly sliced
- 250g gram flour (besan)
- 250ml water
- One teaspoon turmeric powder
- One teaspoon chilli powder (optional)
- One and half teaspoon salt (aprox.)
- Oil for deep frying
- In a medium sized bowl mix gram flour, water, turmeric powder, chili 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.
- Take a spoonful of the cabbage pakora batter and carefully drop 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 a kitchen paper to remove the excess oil.
- Serve the cabbage pakora with Raita (yoghurt sauce), Mint sauce, Ketchup, etc.
- 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. Too low flame will cause the pakoras to absorb a lot of oil and the high flame will cause them to be undone inside.