CABBAGE PAKODA – CABBAGE PAKORA

CABBAGE PAKODA – CABBAGE PAKORA

Cabbage pakoda is an easy and crispy evening snack with cabbage and chickpea flour. It is an excellent party finger food, everyone loves these crispy pakoras.

Easy and crispy snack:

Pakoras are the popular Indian snack, you can find in almost all the roadside shops. Pakoras are slightly different from the bajjis. Bajjis are also made with chickpea flour, vegetables and deep fried but the bajjis taste soft not as crispy as the pakoras. There are varieties of crispy pakoras like onion pakora, chicken pakora, and cauliflower pakora. Cabbage pakoras are similar to the onion pakora tastes equally crispy and tasty.

Smart Cooking Tips:

1. Add water little by little and make a thick batter. If you add more amount of water then the pakoras will not out crispy.

2. Fry the pakoras over a medium heat this helps to cook the pakoras evenly without getting burned.

Finger food ideas for parties:

Finger foods play a vital role in parties, from kids to everyone loves crunchy appetizers. Pakoras are the delicious finger food option for the parties with a large crowd. Cabbage pakora is a tasty appetizer that tastes crispy and crunchy. Those who do not like cabbage also likes this pakora, you don’t even notice the cabbage taste in the pakora. Kids would love this crispy and crunchy pakoras.

How to serve cabbage pakoras?

Serve cabbage pakoras as a snack or appetizer.

CABBAGE PAKODA – CABBAGE PAKORA

Cabbage pakoda is an easy and crispy evening snack with cabbage and chickpea flour. It is an excellent party finger food, everyone loves these crispy pakoras. 

• 2 cup CABBAGE RAW
• 0.50 cup CHICKPEA FLOUR (BESAN)
• 1 tbsp RICE FLOUR WHITE
• 1 tsp RED CHILI POWDER
• 0.50 tsp HING OR ASAFOETIDA
• 0.50 tsp SALT TABLE
• 0.25 tsp TURMERIC GROUND
• 1 cup OIL ((for frying))

1. Chop the cabbage finely. In a bowl add besan flour, rice flour, salt, red chili powder, asafoetida, turmeric powder, and mix well.

2. Add chopped cabbage and mix well. Sprinkle water little by little and form a thick dough.

3. In a hot oil, drop the cabbage mixture little by little and deep fry until the pakoras become crispy. Cabbage pakoras are ready to serve.

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