🇮🇳 Indian Vegetarian

Cabbage Pakoda

Name: Cabbage Pakoda
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1/2 tsp Turmeric Powder; 1/4 tsp Asafoetida; 250 g, chopped Cabbage; 1 cup Gram Flour; 1/4 tsp Ajwain; 1 tsp Red Chili Powder; 2 tbsp Rice Flour

🇮🇳 Indian

Cabbage Pakoda is the monsoon's official food — hot oil, rain on the window, zero regrets. 30 minutes of mostly hands-off cooking.

Prep 15 min Cook 15 min Serves 3 Easy

Ingredients

Saltto taste
Turmeric Powder1/2 tsp
Asafoetida1/4 tsp
Cabbage250 g, chopped
Gram Flour1 cup
Ajwain1/4 tsp
Red Chili Powder1 tsp
Rice Flour2 tbsp

Optional extras

Green Chili1, chopped
Fresh Cilantro2 tbsp
Chaat Masala1 tsp

Instructions

1
Whisk the besan, rice flour and spices with water into a thick, clinging batter — it should coat the back of a spoon.
2
Fold in the cabbage so every piece is covered; rest 10 minutes.
3
Drop into medium-hot oil in small clusters and fry until the edges ruffle and turn deep gold.
4
Fry once more on higher heat for 20 seconds if you like them extra crisp.
5
Drain, dust with chaat masala and eat immediately — fritters have no tomorrow.

Chef's tip

One test fritter first; adjust salt and thickness before the whole batch.

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Video: CRISPY CABBAGE ONION PAKORAS YOU CAN'T STOP EATING (MASTERCLASS) · on YouTube