Cabbage Pakoda Recipe

Cooking Directions

• STEP 1.In a bowl, mix shredded cabbage, gram flour, rice flour, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Add water gradually and mix well to form a thick batter.
• STEP 3.Heat oil in a deep pan for frying.
• STEP 4.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 5.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to squeeze out any excess water from the shredded cabbage before adding it to the batter. This will prevent the pakodas from becoming soggy.
• Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
• For extra crunchiness, you can add a handful of crushed peanuts or cashews to the batter.

Storage and Serving

• Cabbage pakodas are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350°F (180°C) for a few minutes until they become crispy again.