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    Home » snack » Cabbage Pakoda Recipe – South Indian Cabbage Pakodi Recipe {Video}

    Last Updated: July 17, 2020 | First Published on: January 23, 2016 by Hari Chandana Ponnaluri

    Cabbage Pakoda Recipe – South Indian Cabbage Pakodi Recipe {Video}

    274 shares
    Jump to Recipe - Print Recipe

    Cabbage Pakoda / Cabbage Pakodi Recipe – South Indian (Andhra) Style Crispy Cabbage Pakoras or Fritters.

    how to make cabbage pakoda, cabbage pakora recipe, indian pakora recipes, cabbage snacks recipes

    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.

    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.

     

    If you are looking for more Indian Snack Recipes then do check the below recipes

    • Palak Pakoda
    • Oven Roasted Cashew Nuts
    • Bombay Veg Toast Sandwich
    • Pumpkin Pakora
    • Andhra Chekkalu
    • Peanut Chaat
    • Pyaz Ki Kachori
    • Corn Methi Pakora

    How to Make Cabbage Pakoda Recipe Video below:

    Cabbage Pakoda Recipe - South Indian Crispy Cabbage Pakora

    Hari Chandana Ponnaluri
    How to make South Indian Cabbage Pakoda or Fritters recipe with step by step photos and video. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Snack
    Cuisine Andhra, Indian, South Indian
    Servings 4
    Calories 329 kcal

    Ingredients
      

    • 2 cups Chopped Cabbage
    • 1 cup Sliced Onions
    • 1.5 cup Gram Flour / Besan
    • 1 - 2 Green Chillies finely chopped
    • ½ tsp finely chopped Ginger
    • 1 sprig Curry Leaves
    • Red Chilli Powder as needed
    • Salt to taste
    • Oil for deep frying
    Prevent your screen from going dark

    Instructions
     

    • 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.
    • Serve!

    Video

    Notes

    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.
     
     

    Nutrition

    Calories: 329kcalCarbohydrates: 34gProtein: 11gFat: 17gSaturated Fat: 2gSodium: 149mgPotassium: 499mgFiber: 8gSugar: 9gVitamin A: 53IUVitamin C: 25mgCalcium: 43mgIron: 2mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    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 it.
    • 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.

     

    You might also like to check these recipes:
    • Shakarkandi Chaat, Methi Paratha Recipe
    • Cabbage Dal Recipe, Sweet Corn Paneer Vada
    • Tomato Dal Recipe, Gongura Pulusu Kura
    • Mamidikaya Pulusu, Spinach Toor Dal Chutney
    • Dates Peanut Chocolate Truffles
    • Homemade Chocolate Peanut Butter
    274 shares

    Filed Under: 30 Minutes Recipes, snack, Vegan Recipes, Video Recipes Tagged With: cabbage, deepfried

    Reader Interactions

    Comments

    1. Amit says

      July 23, 2018 at 9:36 am

      5 stars
      The pakodas look really enticing. Now that the monsoon is here, the evenings (especially those of the weekends) call for such hot and spicy pakodas.. What could be better than just sitting by the balcony and enjoying the rains sipping hot tea and pakodas. Thank you so much for the recipe 🙂

      Reply
      • Hari Chandana Ponnaluri says

        July 23, 2018 at 12:51 pm

        Thank you so much! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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