Cabbage Pakoda Video by Tarla Dalal

Cabbage Pakoda Video by Tarla Dalal

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Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured pakoda made with cabbage. Cabbage and coriander, held together with besan and spiced with chilli powder, make awesome pakodas, which taste great with green chutney. Serve the Cabbage Pakodas hot and fresh, with a cup of steaming tea. Do not add too much water while mixing the ingredients because cabbage will also slowly let out water if 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. This video will help you understand the right consistency of the dough and the texture of the pakodas.

  

Recipe Description for Cabbage Pakoda, Cabbage Pakora

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for 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
green chutney
tomato ketchup

Method

For cabbage pakoda

  1. To make {span class="bold1"}cabbage pakoda{/span}, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well.
  2. 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.
  3. Serve the {span class="bold1"}cabbage pakoda{/span} immediately with green chutney and tomato ketchup.

See step by step images of Cabbage Pakoda, Cabbage Pakora Recipe

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