Cabbage pakoras with a twist

What do you do when you desperately need to use some cabbage, and are tired of using it in the usual curry-kootu forms? Why, you make cabbage pakoras! And, you add a bit of a twist to them! πŸ™‚

Here is what I did to an unsuspecting half head of cabbage one fine day. The end result was lovely, and this recipe is something that is often going to be used in the TGND household.

Ingredients (for 2 people):

About 3/4 cup cabbage, finely chopped

1 small onion, finely chopped

1-1/2 cup besan

1/2 cup rice flour

Salt to taste

1 teaspoon garam masala, or to taste

1 teaspoon chaat masala, or to taste

2 teaspoons amchoor powder, or to taste

1 teaspoon turmeric powder

2 teaspoons red chilli powder, or to taste

Some fresh coriander, finely chopped

Oil for deep frying


1. Combine all the ingredients except the oil in a large bowl. Add the required amount of water to make a batter for the pakoras, which is not too watery. The batter should be just the right consistency to form into balls and drop off into hot oil. Add more besan if required, to adjust the consistency.

2. Heat the oil in a pan. When the oil is nice and hot, drop balls of the batter in it a few at a time. Deep fry them and drain on tissue paper.

3. Serve hot with chutney or tomato ketchup. Slurp it up!

26 thoughts on “Cabbage pakoras with a twist

  1. Interesting version of pakoda, we get giant head of cabbage here and my favorite way to use it is a sabji with onions and peas which then goes as a sandwich stuffing, in puff pastry, etc.


  2. I first got this recipe from my aunt and I loved it instantly. I would love to have it with hot rice and ghee, tastes yumm! Its been 2yrs I have made it and you have reminded me of a forgotten recipe, thanks TNGD πŸ™‚


      1. Errr… TGND, I’m guilty of that – Eating pakoras with rice πŸ™‚ But it has been a long time since I’ve done that. Thanks Greenboochi for reminding!

        Between, the pakoras look really good. Must try out sometime πŸ™‚


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