by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 34418 times
Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured pakoda made with cabbage.
Cabbage and coriander, held together with besan and spiced with chilli powder, make awesome pakodas, which taste great with green chutney. Serve the Cabbage Pakodas hot and fresh, with a cup of steaming tea .
Do not add too much water while mixing the ingredients because cabbage will also slowly let out water if you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough.
This video will help you understand the right consistency of the dough and the texture of the pakodas.
Khichdi Pakodas , Stuffed Methi Paneer Pakoda , Stuffed Spinach Pakoda also make a tasty accompaniment to a cup of hot tea or coffee.
- Combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well.
- Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.
Cabbage Pakoda Video by Tarla Dalal
Nutrient values per serving
|Vitamin A||399.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||105.9 mg|
|Folic Acid||49.1 mcg|
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