This blog has been on for 10 years and it still gives me goosebumps when someone asks me, is this recipe on your blog? If it is not, it is a prompt to ensure that’s ready for them when they need it. This pattagobhi (cabbage) pakoda is one such that I did not think off to add, but was happy to be nudged to.
One of the easiest snacks to go with tea is pakoda. Cabbage being one of the vegetables that you can easily access on any general vegetable section of the market, this recipe is perhaps the easiest to get a batch of crispy eats with tea.
One of the easiest snacks to go with tea is pakoda. Cabbage being one of the vegetables that you can easily access on any general vegetable section of the market, this recipe is perhaps the easiest to get a batch of crispy eats with tea.
Ingredients to make this cabbage pakoda
Cabbages: Cabbages are a main part of this recipe. called in Hindi as patta gobhi, these cabbages are high in Vit C, K and minerals. You can use sweet salad cabbages both white and purple to make this recipe. Savory cabbages are fine too, but you will have to use some water to get the batter together. Napa or chinese cabbages can be of use too, however, they are a bit thinner than regular cabbages, so fry much faster.
Salt: Regular salt being out the water from the vegetables that bind the flour. It also adds the flavour to the pakoda.
Red chilli powder : Red chilli powder provides the heat and add a kick to the deep fried pakods. You can use paprika if you don’t want the heat. If you like it spicy add more or much intense cayanne to the mix.
Flours: Commonly called besan, chick pea flour is the base of many fried recipes in Indian cuisine. this is a gluten free flour and binds well to form a sticky dough. This is however soft when the batter is fried. So the rice flour is added to crisp up the batter. You can swap the rice flour to cornflour too.
Oil for frying : We have used sunflower oil to fry the batch of pakoda. Any oil that you use for deep frying is suitable for this recipe.
Let’s make cabbage pakoda
- Prep the cabbage : The cabbages are the crunch element and a major part of the flavour profile. It is important, just to shed the cabbages and not mince them. usually, i remove the thicker central stem and the thick part of the leaves as well.
- Make the batter: the cabbages are sprinkled with salt, red chilli powder ( or paprika) and mixed well. Set this aside for 10 minutes. This softens the cabbages and extracts some water out of them. To this add the chickpea flour and mix well. This usually mixes well, Now add the rice flour and mix again. If the mixture appears dry, sprinkle water and mix well. Let the batter rest for 2 or 3 minutes.
- Deep fry: Once the batter is mixed, set the oil for heating. Once the oil is heated up, drop small bits of the batter into the oil. When the oil is the right temperature, the batter bits will float immediately. This is good indication of the right temperature. Once it rises to the surface, flip it over and fry till the both sides are golden.
Variations to this recipe
- Use herbs in the batter: if you have a bunch of coriander or a few curry leaves, they add a lovely flavour to the fried fritters. Chop them up fine to add to the batter along with the cabbages.
- Adding onions: onions are often added to the cabbage pakora recipe. Once fried they are very similar in texture and flavour. Also onion pakoras being more popular is a easier way to get people used to this twist.
- Spices to add: Depending on your liking cumin, aniseed, or fennel seeds can be added to the cabbage mix before frying. These are not only good to add flavour, but also reduce the gassiness of the chickpea flour.
- Use the pancake maker or waffle maker: you don’t have to rely on deep frying little bits of the batter.rather you can place a small ball in the pancake maker or the waffle maker and make a delicious batch of savory waffles or pancakes.
Can I make the pakoda without chickpea flour?
Actually, you can use yellow corn flour (makki atta) to make this if you are not using chickpea flour. Alternatively you can also use water chestnut flour (singade ki atta) too. However, when using the latter the colour of the pakoras turn to a greyish brown resembling the colour of the flour.
Do I need to add green chillies and ginger to the batter?
We do not like to bite into the green chillies or ginger while eating the pakora. Hence avoid adding it. You can add them if you like a bit more heat to the recipe. Alternatively, add ginger chilli paste so they are not to be found.
Are these pakoda vegan and gluten free?
These pakoda are vegan.
The chickpea flour is a natural gluten free flour. However, ensure that it is not processed in mills that also process qheat flour to prevent cross contamination. Also avoid adding asafoetida which commonly has wheat flour mixed in it to flavour the cabbages.
The chickpea flour is a natural gluten free flour. However, ensure that it is not processed in mills that also process qheat flour to prevent cross contamination. Also avoid adding asafoetida which commonly has wheat flour mixed in it to flavour the cabbages.
Meal prep and lunch boxes
The pakoras stay well for 3 to 4 days in the fridge. You can bake them again for a crispy warm batch or zapp them in the microwave. Actually, these freeze well too. Make them a bit chunkier if freezing so they don’t fall apart while thawing.
These pakoras make the happiest lunch boxes, both for me and the kids. Pair them with a salad with a bit of beans for some extra protein and freshness.
These pakoras make the happiest lunch boxes, both for me and the kids. Pair them with a salad with a bit of beans for some extra protein and freshness.
What other vegetables make good pakoras?
Onions are the first that come to my mind for good pakoras. You can chop up the onions yo mix into the batter. The comes thinly sliced potatoes, cauliflower florets, broccoli florets, chopped spinach, Leeks, babycorn, ivy gourd, pumpkin and yes bread. All these make fabulous pakoda platters.
So far we have written about bitter gourd bajji, the leek leaves pakoda and the malabar spinach bajji.
So far we have written about bitter gourd bajji, the leek leaves pakoda and the malabar spinach bajji.
Cabbage pakoda
Enjoy a cup of tea with warm cabbage pakodas that form the best combination when it rains.
Servings 4 people
Equipment
- deep fryer
Ingredients
- 2 cups Cabbage
- salt to taste
- 1/2 tsp red chilli powder or paprika
- 1/2 cup chickpea flour besan
- 2 tbsp riceflour Optional
- 1/8 cup water use only if needed.
- 2 cups cooking oil
Instructions
- Clean and shred the cabbage.
- Into a large mixing bowl add the cabbage, sprinkle the salt and the red chilli powder.
- Mix well and set aside for 10 minutes.
- Sprinkle the chickpea flour and mix it in.
- Add the rice flour and mix well too.
- Sprinkle water if needed and bring to form a dough that you can scoop and drop.
- Heat oil in wok or deep fryer.
- Once the oil is heated well, drop small bits of the batter into the oil to fry up.
- Once the base is golden, flip and fry till both sides are golden.
- Drain fro the oil and the pakoda is ready to be served.
Stay connected
Wrapped up in our own little worlds, we hardly do think of a neighborly chat till we embark upon one and realize how lovely it is. These cabbage pakoda are a lovely memory for us with our neighbors. When you make a batch of these pattagobi pakoda, don’t miss to share. They are high conversation inducing! Later, share with us what twists you made to the recipe in comments.
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