Pakora is a popular snacks/appetizer in South Asia cuisine. Cabbage Pakoras/Pakauda or Crispy Cabbage are great any time for snack. It is especially taste delicious when you serve with chutney and hot cup of tea. You can prepare this recipe in 30 minutes for four persons. This means, it is easy and quick to make. I surprised my guests and treat them with these mouthwatering crispy cabbage pakoras on last weekend. I am going to share you all, how I cooked cabbage pakora.
Cuisine: South Asian/Nepali
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients for Cooking Cabbage Pakora
- 3 cup thinly sliced cabbage (you can also use grater for the cabbage leaves to make its fine)
- 1 cup besan (gram flour)
- 1/4 cup rice flour (chamalko pitho)
- 1 tsp cumin seeds (jeera)
- 2 tsp coriander powder (dhania)
- 1/2 tsp red chili powder (rato khursaniko dhulo)
- 1 tsp salt (Adjust to taste)
- 1/8 tsp asafetida (hing)
- 2 Tbsp chopped cilantro (green dhania)
- 1 Tbsp thinly sliced green chilie (adjust to taste)
- Also need oil to fry: 150 ml (It depends upon the flat of the utensil you are going to cook, it should be at least one-inch deep oil on the base.)
Methods for Cooking Cabbage Pakora
- Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
- Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
- Place about one tablespoon of mix holding with your fingers into the oil. Try not to overlap the pakoras.
- Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
- This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
- Repeat this process for the remaining batches.
- The crispy, delicious Cabbage Pakoras are now ready to serve.
Also Read Cabbage recipe: Vegetarian Mo:Mo: Recipe
-If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
-You can also add flour in place of rice flour.
-Cabbage pakora is just a sample of cooking pakora. You can add any of your favourite vegetables like onion, potato, cauliflower, capsicum etc. in the ingredients list.