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cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack |
Tarla Dalal
06 December, 2024
Table of Content
cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack is a tasty snack to be enjoyed at a family get-together. Learn how to make cabbage pakora South Indian style.
To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured cabbage pakora South Indian style made with patta gobhi. With a flavourful touch of coriander, the cabbage is held together with besan to make awesome pakodas.
The Indian patta gobhi ke pakode pairs best with green chutney or tomato ketchup. You can also serve them hot and fresh for parties or as a quick snack, with a cup of steaming tea or coffee.
If you like Indian patta gobhi ke pakode, then also try other pakoras like Khichdi Pakodas, Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda to make a pakoda platter.
Tips for cabbage pakoda. 1. Cabbage should be shredded thinly as shown here. 2. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 3. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 4. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
Enjoy cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with step by step photos.
Tags
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
2 servings
Ingredients
For Cabbage Pakoda
2 cups thinly shredded cabbage
5 tbsp besan (Bengal gram flour)
1/4 cup finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt to taste
oil for deep-frying
For Serving With Cabbage Pakoda
Method
- To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well.
- Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the cabbage pakoda immediately with green chutney and tomato ketchup.
cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | Video by Tarla Dalal
Cabbage Pakoda, Cabbage Pakora recipe with step by step photos
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if you like cbabage pakoda then also try other similar recipes like
- corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images.
- pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images.
- bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images.
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if you like cbabage pakoda then also try other similar recipes like
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what is cabbage pakoda made of ? cabbage pakoda is made from 2 cups thinly shredded cabbage, 5 tbsp besan (bengal gram flour), 1/4 cup finely chopped coriander (dhania), 1/4 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, salt to taste and oil for deep-frying. See below image of list of ingredients for cabbage pakoda.
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what is cabbage pakoda made of ? cabbage pakoda is made from 2 cups thinly shredded cabbage, 5 tbsp besan (bengal gram flour), 1/4 cup finely chopped coriander (dhania), 1/4 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, salt to taste and oil for deep-frying. See below image of list of ingredients for cabbage pakoda.
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- Pakodas are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them.
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For the cabbage pakoda mixture, in a deep bowl, add 2 cups thinly shredded cabbage. Make sure you shred them thinly using a sharp knife.
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Add 5 tbsp besan (bengal gram flour). We have used 5 tbsp of besan, but the quantity can differ depending on the quality of the flour and also water released while mixing the mixture.
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Add 1/4 cup finely chopped coriander (dhania).
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp chilli powder.
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Add salt to taste.
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Add 2 tbsp of water.
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Mix it very well using your hands. The mixture is ready. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
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For the cabbage pakoda mixture, in a deep bowl, add 2 cups thinly shredded cabbage. Make sure you shred them thinly using a sharp knife.
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To make cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack, heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of cabbage pakodas mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the cabbage pakoda.
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Drop spoonfuls of the cabbage mixture using your fingers. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. Also, do not over crowd the pan with cabbage pakodas or else they might not cook evenly.
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When the cabbage pakodas have turned light brown in color from one side, gently flip them. Deep-fry the cabbage pakoda till they turn golden brown in colour from all the sides.
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Drain the cabbage pakodas on an absorbent paper.
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Serve cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack immediately with a cup of chai.
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To make cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack, heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of cabbage pakodas mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the cabbage pakoda.
-
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Cabbage should be shredded thinly as shown here.
![]()
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Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough.
![]()
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This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
![]()
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Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
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Cabbage should be shredded thinly as shown here.
Nutrient values (Abbrv)per plate
| Energy | 137 cal |
| Protein | 4.2 g |
| Carbohydrates | 11.4 g |
| Fiber | 4.3 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Sodium | 25.7 mg |
Click here to view Calories for Cabbage Pakoda, Cabbage Pakora
The Nutrient info is complete
Foodie #685258
March 13, 2025, midnight
supeb test & easy to make
Manali Gawad
March 13, 2025, midnight
Quick, tastes lovely
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Parul gandhi
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Dhwani
March 13, 2025, midnight
This recipe of cabbage pakoda is very different from the usual one. They look so similar to onion pakodas and the mouth feel is also similar. Made very quickly, this recipe is very delicious and exactly the way i like it. They are my favourite.
Rachana patel
March 13, 2025, midnight
I tried this for the 1st time. Wasn''t sure how it would turn out to be but boy wasn''t I in for a pleasant surprise. So tasty, so simple, so yummy so different. Will definitely make more of this
punam Paul
March 13, 2025, midnight
Most of my childhood memory includes getting yelled at by my mother and eat your veggies; but I used to pay no heed to it. However, as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health. Cabbage is especially one of the world''''s most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiamin, calcium, iron, magnesium phosphorus and a good source of dietary fibers. But I never liked any cabbage recipe other than in noodles. Thanks for sharing this delicious preparation.
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