Cabbage Pakoda / Cabbage Pakodi Recipe – South Indian (Andhra) Style Crispy Cabbage Pakoras or Fritters.
These crispy pakoras are from Andhra Pradesh, South India. The texture and taste are completely different from the regular pakoras. These are very similar to our Andhra Ulli Pakodi where we use only onions.
If you are looking for more Indian Snack Recipes then do check Palak Pakoda, Oven Roasted Cashew Nuts, Bombay Veg Toast Sandwich, Pumpkin Pakora, Andhra Chekkalu, Peanut Chaat, Pyaz Ki Kachori and Corn Methi Pakora.
And find some frequently asked questions about this recipe at the end of the post.
How to make South Indian Cabbage Pakoda or Fritters recipe with step by step photos and video.
- 2 cups Chopped Cabbage
- 1 cup Sliced Onions
- 1.5 cup Gram Flour / Besan
- 1 - 2 Green Chillies finely chopped
- 1/2 tsp finely chopped Ginger
- 1 sprig Curry Leaves
- Red Chilli Powder as needed
- Salt to taste
- Oil for deep frying
Chop the cabbage into strips and set aside. Peel and chop the onion lengthwise.
Combine the chopped cabbage, onion, gram flour, ginger, green chillies, curry leaves, salt and red chilli powder. Mix everything.
Add 2 tablespoons of hot oil to it and combine well.
Sprinkle very little water and make a stiff mixture.
The mixture should not be runny and it should just coat the cabbage and onions.
Heat oil in a pan for deep frying the pakoras.
Drop the small portions of the dough into the hot oil and deep fry them on a medium flame until golden brown and crisp.
Drain them on a paper towel.
Adding the hot oil to the dough will make the fritters crispy. So do not skip it.
Add only required water little by little. If you add more water, the pakoras will not be crispy.
Deep fry them over the medium flame. If you fry them over a low flame, they will be soggy and absorb so much oil.
You can avoid onions if you don't want but it gives the taste and flavor.
How to Make Cabbage Pakora Video:
Cabbage Pakoda Recipe with Step by Step Photos:
- Chop the cabbage into strips and set aside. Peel and chop the onion lengthwise.
- Combine the chopped cabbage, gram flour, onion, ginger, green chillies, curry leaves, salt and red chilli powder.
- Add 2 tablespoons of hot oil to it and combine.
- Sprinkle very little water and make a stiff dough.
- The batter should not be runny and it should coat the cabbage and onions.
- Heat oil in a pan for deep frying the pakoras.
- Drop the small portions of the batter into the hot oil and deep fry them on a medium flame until golden brown and crisp.
- Drain them on a paper towel and serve.
Frequently Asked Questions about Cabbage Pakodi Recipe:
Q. Why my pakoras are not crispy?
A. Reasons are adding too much water and frying over a high flame or low flame.
Q. Do I need to add baking powder, baking soda or rice flour?
A. No need to add anything else. Adding hot oil and using less water to make the dough is enough to make them crispy and delicious.
Q. I have fried them on a medium flame, but still why my pakoras have absorbed so much oil?
A. The batter should not be runny. It should just coat the cabbage and onions evenly.
Q. How long can I store these pakoras?
A. If you used less water and fried until crispy, they can be stored in an airtight container for a few days.