Cabbage Pakoda

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Cabbage is a good source of vitamin C, fiber and beta-carotene. It has been shown to reduce the risk of some cancers. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. In fact cooked cabbage releases pungent smell mostly when it is overcooked. I am a great fan of Kimchee / Kimchi (traditional fermented Korean dish) which is often made with Chinese cabbage. I’ll soon post Kimchi rice recipe.


Cabbage: 2 cups of finely sliced cabbage leaves

Gram flour/Besan powder : 1 cup

Rice flour : 1/2 cup (Optional)

Onion : 2 big; finely sliced

Green Chilli : as per taste; finely chopped

Salt : as per taste

Baking soda : 1 pinch

Curry leaves : 2 twigs; finely chopped

Coriander leaves : 1 handful; finely chopped

Oil : for deep frying pakoda


1.  Heat oil in a heavy bottom wok.

2. Mix other ingredients with water enough to prepare a hard batter.

3. Once oil is piping hot, reduce the flame. Use fingers to drop the batter in to oil to form small fritters.

4. Deep fry till the fritters turn brown and remove them on to absorbent paper. Serve the hot fritters with ketchup or chutney of your choice.

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