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Catering Style Cabbage Pakodi | Cabbage Pakodi | Cabbage Pakoda Recipe

Street Food | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • 350 gms Cabbage
  • 2 Green Chillies
  • 1 tbsp Ginger Garlic Paste
  • Salt (To taste)
  • ¼ tsp Turmeric
  • 1 tsp Zeera
  • 1 tsp Chilli Powder
  • 1 tsp Coriander (Dhanya) Powder
  • ½ tsp Cumin (Zeera) Powder
  • 1 cup Gram Flour (Besan)
  • 2 tbsp Rice Flour
  • 2 sprigs Curry Leaves
  • Oil (Sufficient for deep frying)

Instructions

  1. Discard the hard core at the centre of the Cabbage. Grate the rest of the cabbage finely. Keep aside.
  2. Mix Salt and Turmeric into the grated Cabbage and leave for some time. The moisture from the Cabbage will ooze out.
  3. Squeeze out the water from the Cabbage well.
  4. Mix the dry powdered spices, Salt, Ginger Garlic Paste into the dried out Cabbage. The Cabbage will become moist again.
  5. Mix the Besan, Rice flour, and Curry Leaves into the Cabbage and make into a dry crumbly mixture. The moisture in the Cabbage will be sufficient at this point. Keep squeezing the Cabbage tightly, and keep mixing the flours gently.
  6. Drop small balls of the mixture into very hot oil to fry the Pakodis.
  7. Once the Pakodis are dropped into the hot oil, leave them be for a minute or so. The Pakodis will firm up. Then turn the Pakodis around in the Kadhai till the Pakodis fry up to a nice brown colour. The Pakodis will turn crisp only if all the frying is done on medium flame.
  8. Take the fried Pakodis out onto a Collander and let it cool down a bit. Enjoy the deliciously crispy Pakodis.