Cabbage Pakoda Recipe: How To Prepare It At Home

Making Batter

• In a large mixing bowl, add finely chopped cabbage, green chillies, and onions.
• Add chopped ginger.
• Next, add besan and chopped coriander leaves.
• Mix well to ensure the besan get combined properly.
• Next, add red chili powder, turmeric powder, asafoetida, and salt.
• Add water in little quantities to make sure the batter doesn't have lumps in it.
• While you add water to make the batter make sure the batter has medium-to-thick consistency.
• Taste the batter to check the seasoning. Add salt or other spices to adjust the spiciness as per your preferences.

Frying Cabbage Pakoda

• For frying the pakodas, heat some oil in a deep kadai or pan.
• Make sure you heat the oil on medium-high flame.
• Once the oil gets hot, add a pinch of batter in it to check if the batter floats on the surface. If it does, then the oil is ready to fry the pakoda.
• Add 1 spoonful of cabbage batter into the oil. This will constitute of one individual pakoda.
• Similarly add 8-10 pakoda in the oil and fry them in one batch.
• Fry the pakodas from both the sides.
• While you fry them, make sure you fry on medium flame to ensure that the pakoda cooks well from inside as well.
• Serve hot with sauce and chutney of your choice.
• You can also garnish the pakoda with chaat masala, chopped coriander and lemon wedges.