Cabbage Pakoda / Cabbage Fritter is a vegan Indian deep-fried snack made with shredded or sliced cut cabbage that is mixed with gluten-free flours and flavourful spices and herbs. Cabbage pakoda is known by several names such as Cabbage pakora, Patta gobi ke pakoda, gobi ke pakode, gobi pakora, cabbage fritters to name a few. This is a vegan and gluten-free recipe.
Cabbage Pakoda / Cabbage Fritters are fried crispy and spicy Indian snacks made using cabbage that is coated with besan (chickpea flour) & rice flour along with herbs and spices and deep-fried till golden brown. This is a vegan and gluten-free recipe.
Ingredients400 gms Cabbage
1 Big Sized Onion cut length wise
2 tsp Ginger Garlic Paste
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Turmeric Powder
2 Green Chilles finely chopped
1 tbsp Cilantro (Coriander Leaves)
1 tsp Carrom Seeds (Ajwain)
5 tbsp Besan (Gram Flour)
3 tbsp Rice Flour
Salt to taste
1/4th tsp Sugar (Optional)
Oil for frying
1 tbsp Water (only if needed) just to bind and coat the batter to the cabbage
Method
- In a mixing bowl add shredded or sliced cabbage, ginger garlic paste, cumin powder, coriander powder, green chilles, cilantro, turmeric, carom seeds (ajwain), salt and sugar.
- Keep this mixture aside for about 5 minutes. Adding salt and spices makes the cabbage release its water which we will use to make the batter. We will try not to add any excess water for making the batter.
- Now add besan and rice flour gradually.
- Here you need to eyeball the quantity of gram flour (besan) & rice flour as we are not going to use any water. The quantity mentioned in the ingredient list is how much I ended up adding.
- The pakoda batters should not be too thick and not to runny either. In case if you feel the batter has become very hard then sprinkle little water (1 tablespoon) but otherwise try to avoid it as much as possible.
- At this moment, check for seasoning. We added salt to the cabbage but not to the batter. Hence if required add salt as per taste.
- Heat oil in a kadai or deep pan over a medium to high flame. To check if the oil is hot enough, drop a small piece of batter. If it instantly floats on top that means the oil is ready for frying.
- Carefully drop the pakodas into the hot oil. Do not overcrowd, Always drop these pakodas in hot oil on high flame and when all the pakodas are in the oil turn the flame to medium-low. This ensures that the pakodas / fritters don’t soak excess oil and are cooked perfectly from inside.
- Fry these cabbage pakodas for about 5-7 minutes on medium flame till they are nicely fried to golden brown and crisp.
- Transfer the fritters onto an absorbent paper towel to drain excess oil.
- Serve hot with your favourite dip or with pipping hot tea or coffee.