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Cabbage Onion Pakoda

14 Jan

Cabbage Onion Pakoda.

Cabbage is wash and shredded. Cabbage and sliced onion are then mixed with gram flour along with spices. They are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Onion Pakodi


Cabbage 1/8 of Small Size
Onion 1/2 of Small One
Besan / Gram Flour 1 Cup
Green Chiles 3 – 4
Red Chili Powder 1/2 tsp
Chat Masala few Pinches
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and shred the cabbage (around 2 Cups).
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

In a mixing bowl, mix together besan, red chili powder and salt.
Add the cabbage, onion, green chili and sprinkle around 2 tablespoons of water.
Mix carefully to let the gram flour stick to the cabbage and the mixture is very thick.
Don’t add water unnecessarily.

Heat oil in a deep frying pan on medium – low heat.
Slightly separate and carefully drop the cabbage onion mixture into hot oil.
Fry for around a minute or until cabbage fritters turn light golden brown in color.
Remove the crispy fried cabbage onion pakoda onto absorbent paper.
Repeat the same with any remaining cabbage onion mixture.
Make sure the pakoda are crisp and crunchy and they stay fresh for a week in a tight jar.
Sprinkle chat masala and serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the cabbage onion mixture.

Suggestions: Add more besan if necessary. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: Check other cabbage recipes here.
Other Names: Cabbage Onion Pakoda.