By Aditi Saraswat
February 5, 2026
Cabbage pakodas are a crispy snack that turns a simple vegetable into a tea-time delight. Lightly spiced and fried until crunchy, they are perfect for when you have a craving for a quick snack.
2 cups finely sliced cabbage ¾ cup besan 2 tbsp rice flour 1 tsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp ajwain Salt to taste Water as needed Oil for deep frying
In a bowl, add the sliced cabbage with a pinch of salt and keep it resting for 5 minutes. This will release the moisture naturally.
To it, add gram flour, rice flour, ginger-garlic paste, spices, and ajwain. Mix everything gently so that the cabbage is covered evenly with the masala.
Sprinkle a little water and mix everything to make a thick batter out of it that clings to the cabbage.
In a pan, heat oil on medium flame. Once the oil is hot, carefully drop small portions of batter into it.
Fry until it turns golden, crisp, and evenly cooked from both sides. Keep the flame medium so the pakodas cook without burning.
Drain it in a tissue paper and serve hot with green chutney or ketchup.