Cabbage Pakoda / Fritters

I was a super picky eater as a kid and remember, how much my parents struggled every single day trying to get me to eat my veggies. The only veggie i loved and didn’t mind eating everyday was and is Okra / Lady Finger, as its called in India. I definitely never bothered to eat Cabbage . Even the thought of looking at it made me want to skip a meal. But as i grew older and sometimes didn’t have an option, started to find creative ways to consume it.

Now i do enjoy eating sandwiches slathered with green chutney ,stuffed with cabbage curry and toast it in a sandwichmaker to golden brown and relish with a cup of Chai .Another variety i enjoy the most ,is of course the deep-fried version on a rainy day. My mom made these few years ago while i was visiting her. They are similar to Onion pakodas ,but more crispier and i make them very spicy. Added some cashews for that extra crunch and chopped  mint , cilantro for some freshness . I hope you try to make it too. Recipe is below.






Cabbage Pakodas / Fritters


  • 2 Cups Cabbage ( Sliced thin into 1 inch strips )
  • 2  cups Chickpea flour ( Besan )
  • 1 tbsp rice flour
  • 1/4 cup Cashews 
  • 2 tbsp Green chili paste ( Thai chilis made into a paste )
  • 1 tsp Red chili powder ( add more or less depending on your spice level )
  • 1 tbsp Ginger and Garlic paste
  • 1/4 Cup Chopped Mint and Cilantro
  • 1/4 cup Water ( add more if needed )
  • Salt as needed
  • Vegetable Oil for Deep frying


  • Take a Bowl and add Cabbage,Chickpea flour, rice flour, Cashews,Green chili paste, Red chili powder,Ginger Garlic paste , Salt and Chopped Mint and Cilantro .
  • Mix everything and add water slowly so it coats the cabbage but doesn’t make it mushy. Make sure you add water only as needed and batter is a hard , thick batter.
  • Heat Oil in a deep-frying pan on High .Once it gets hot turn the flame to medium heat and drop small dollops of batter into the Oil. 
  • Fry them on medium heat and keep turning sides with a ladle until it gets golden brown and crispy. Remove from heat and strain them on absorbent paper to soak up the excess oil .
  • Enjoy them immedeatly with hot cup of chai.


Thanks for stopping by .


10 thoughts on “Cabbage Pakoda / Fritters

  1. Pawan says:

    Thanks for sharing cabbage pakkoda with us . It was super delicious . Looking forward to taste more interesting and yummy food / samples


  2. Shubi says:

    Thanks Rajini for your yummy recipe..
    Made these with few modifications (appe pan v/s deep frying n no mint leaves). They were really good!


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