Cabbage Pakkoda – with Step by Step instructions and pictures are given here.
Cabbage Pakkoda is an easy snack recipe that is served with Chai in the evenings. It is very simple and takes less time to prepare as well. It is made using finely chopped cabbages, onions, green chillies, curry leaves, flour particles along with some spices and herbs. I haven’t added coriander leaves but you can add them if needed.
These Cabbage Pakkodas have no specific shapes, and you can come up with any of your desired shapes. The texture of the Cabbage Pakkoda is crispy on the outside and soft on the inside. I have made it in a small-sized oval shape but you can show your talents here in making different shapes.
Moreover, the important thing in making pakkoda is the consistency of the batter. The batter should be thick and it should stick in your hands. But still, if you feel like adding water, just sprinkle some water to bring it in the right consistency. Do not pour more water so that it will become bajji instead of Pakkodas. So try making this Cabbage Pakkoda and let me know how it turns out for you.
You may love my other Snack Recipes as well. Do check it out here.
- Preparation Time : 10 Mins
- Cooking Time : 25 Mins
- Total : 35 Mins
- Servings : 3 – 4 Persons
- Course : Snack Recipes
- Cuisine : Indian
INGREDIENTS FOR MAKING CABBAGE PAKKODA
- 1 large bowl chopped Cabagge (Around 2 cups)
- 1 medium sized Onions (Chopped)
- 2 Green Chillies (Chopped)
- Few Curry Leaves (Chopped)
- 1/2 tbsp Red Chilli Powder
- 1 tbsp Kashmiri Red Chilli Powder (Optional)
- 1/4 tsp Asafoetida (Hing)
- 1 tbsp Fennel Seeds
- 1/2 tsp Turmeric powder
- 1 cup Gram Flour
- 1/4 cup Rice Flour
- 1 tsp Soda Salt
- Salt to Taste
- 1 small laddle hot oil
- Oil for cooking
STEPS FOR MAKING CABBAGE PAKKODA
In a mixing bowl, add all the ingredients except flour particles and hot oil. Season it with some salt as well.
Mix the ingredients well.
Then, add all the flour particles in a mixing bowl. Add soda salt, asafoetida and hot oil in it. Give it a quick mix with a ladle. Then mix it well with the hands. You will get crumby textured flour.
Next, add the mixed flour particles in the vegetables mixture.
Mix the flour and vegetable mixture together without adding water. The water content in the onions and cabbages are enough to mix well. If your batter is too thick, then sprinkle a little amount of water on it. The batter should be thick. Do not make it watery so that it will become like bajji. Check for salt as well.
Next, heat a generous amount of oil in a pan.
Take a small quantity of cabbage pakkoda batter and place it one by one in the medium hot oil.
Oil should be medium heat and if your oil is too hot, reduce the flame. Do not overcrowd. Place it gently.
Once it becomes golden brown on one side, gently flip the cabbage pakkoda to the other side.
Once it is fried well, transfer the pakkodas to a kitchen tissue to observe the excess oil. Then repeat the same process to the remaining batter.
Serve Cabbage Pakkoda hot with chai.
- Do not add more water so that pakkoda will turn to bajji.
- Keep the oil in medium heat. If the oil is too hot, pakkoda will burn easily.
- If the oil is lesser than medium heat, pakkoda will absorb more oil while frying.