Crispy Cabbage Pakora Recipe: The Ultimate Guide
35 minutes
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About Crispy Cabbage Pakora Recipe: The Ultimate Guide
Dive into the delightful world of Cabbage Pakora, a beloved Indian street food snack! These crispy fritters combine shredded cabbage with a flavorful blend of gram flour (besan), aromatic spices, and a touch of heat. The result? A perfectly crunchy exterior giving way to a soft, savory interior that's irresistible.
Easy to make and incredibly satisfying, cabbage pakoras are the perfect accompaniment to a cup of chai or coffee on a cool evening. This recipe provides a step-by-step guide to achieving that perfect golden-brown crispiness, ensuring your pakoras are a guaranteed hit with family and friends.
Whether you're a seasoned cook or a beginner, this recipe simplifies the process, making it accessible to everyone. Get ready to experience the magic of homemade cabbage pakoras!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Pakora Batter
- 1 cup Gram Flour besan
- 2 tbsp Rice Flour
- 1/2 tsp Cumin seeds
- 1/4 tsp Baking Soda also known as cooking soda
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 1 cup Cabbage finely shredded
- 1 tbsp Curry Leaves chopped
For Frying
- 2 cup Vegetable Oil or enough for deep frying
Instructions
Prepare the Batter
- Combine gram flour, rice flour, cumin seeds, baking soda, red chili powder, ginger-garlic paste, salt, shredded cabbage, and curry leaves in a large bowl. Mix thoroughly.
Adjust Batter Consistency
- Gradually add water, mixing continuously until you achieve a slightly thick, but pourable batter. The batter should coat the cabbage well.
Fry the Pakoras
- Heat vegetable oil in a deep pan or kadai over medium-high heat. Once the oil is hot (a pinch of batter should sizzle immediately), carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Cook and Serve
- Fry the pakoras until they are golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite chutney or ketchup.
Recipe Notes
Expert Tips for Perfect Cabbage Pakoras
- For extra crispy pakoras, add a tablespoon of cornstarch to the batter.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy pakoras.
- Ensure the oil is hot enough before adding the batter; this helps create a crispy exterior.
- Adjust the amount of red chili powder to control the level of spiciness according to your preference.
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 5gProtein: 1gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1gSugar: 1g
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What a delicious recipe! Thanks for posting.
What a delicious recipe! Thanks for posting.
What a delicious idea! Thanks for sharing.
Such a tempting dish! Thank you.