Cabbage Pakoda Recipe - South Indian Crispy Cabbage Pakora
How to make South Indian Cabbage Pakoda or Fritters recipe with step by step photos and video.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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.