Tuesday, July 2, 2013

Cabbage Pakora | Cabbage Pakoda(Fritters) Recipe

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cabbage pakora
Monsoons have started and its pouring in Mumbai from the last couple of weeks.What would remind anyone if it is pouring heavily outside?Hot hot pakoras and garam chai right? exactly this is what we craved on one rainy evening and I prepared it immediately.Pakora|Pakoda or Bajji is a most popular road side snack in India and is loved by everyone.There are various kind of pakoras ranging from vegetables, greens to paneer, bread etc and the most popular ones are Mirchi Pakora|Mirchi Bajji,Onion Pakora ,Paneer Pakora and Bread Pakora. cabbage pakora
My MIL is an expert when comes to pakoras,she can prepare a pakora out of any vegetable,such is her love for pakoras and the same love extended to her son.Though I prepare the pakoras very rarely as I do not like to prepare oil items more often but few times we cannot stick to our rules and during monsoons - I don't think that rule even works!!Today I am sharing a Cabbage Pakora(Cabbage Fritters) recipe which I prepared which few days before. 
cabbage pakora
Apart from Pakoras a bowl of hot piping soup and a warm bread is again a comfort food on the rainy days especially.If you are interested check out other Monsoon recipes ranging from tikkis, cutlets, chaats, soups, pakoras  and snacks recipe here.Clicking photographs has become a challenge these days,by the time I do my set up the rain starts and the whole house turns dark.If the weather permits with good lighting,I hope that I could add few more recipes to my monsoon special collection.
cabbage pakora
Check out few pakora recipes in my blog:
cabbage pakora

Cabbage Pakora | Cabbage Fritters Recipe:
Serves 2-3
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: Indian | Category: Snacks/Appetizers

Ingredients:
1 cup finely chopped Cabbage
1/2 cup Chickpea flour(Besan)
2 tbsp Rice flour
10-12 Cashew nuts,split into halves
2 Green chillies,finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Carom seeds(Ajwain)
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp roasted Cumin powder(optional)
a pinch of cooking Soda
1 tbsp hot Oil
Salt to taste
Oil,to deep fry 

Method:
  • In a big bowl  take chickpea flour and rice flour.
  • Add finely chopped cabbage,coriander leaves,green chillies to it and mix well.Alternatively you can add salt to the chopped vegetables and leave it for 5 mins to let it release the water and then add chickpea flour and rice flour to it.
  • Add all the masalas,cashew nuts,carom seeds,salt,cooking soda,ajwain and hot oil to it and mix well.
  • Sprinkle some water to let the dough come together.Do not make the batter very thin as the cabbage mixture would leave some water.
  • Meanwhile heat oil in a kadai for deep frying.
  • Drop small portions of batter like pakora  into the hot oil and let them fry over medium flame until they are crisp.Flip them in between to let them fry evenly.Do no over crowd the kadai with pakoras,add 7-8 pakoras at a time.You can fry them for long if you want crisp pakoras or alternatively you can press the partially deep fried pakoras and deep fry again to get crisp pakoras.
  • Drain the pakodas onto a kitchen tissue and repeat the same process with the remaining batter to make pakoras.
Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!!

cabbage pakora
Notes:
  1. Along with cabbage you can add finely chopped onion to pakora.
  2. You can replace cabbage with onion or spring onion or greens like spinach, amaranth, fenugreek leaves with a combination of onions.
  3. I love to add cashew nuts to pakoras,it is entirely optional.
  4. You can add chopped curry leaves and grated ginger to the pakora batter.
  5. The addition of hot oil will make sure that the pakors would not consume more oil and also to  make them crisp.
  6. You can avoid cooking soda if you want in the recipe,but it ensures a crisp and fluffy pakora.
  7. Pakoras can be prepared small or big,it is your wish.
  8. For those health freaks,you can make it low calorie version by baking them.Line a baking tray with aluminium foil and grease it slightly and drop small portions of pakora batter leaving some space in between them.Bake them in preheated oven at 160 deg C for 20-25 mins.Turn it once in between.Keep an eye after 15 mins,if you feel the pakoras are dry add few drops of oil before turning them to the other side.
cabbage pakora

Check out various deep fried snacks and low calorie snack recipes here.

If you are interested check out other Monsoon recipes ranging from tikkis, cutlets, chaats, soups, pakoras  and snacks recipe here.

18 comments:

AparnaRajeshkumar said...

ITs tempting :)

Sowmya Madhavan said...

Yummy..craving for some now..lovely pictures..

Veena Theagarajan said...

nice snack.. I can finish the entire plate :-)

Divya Shivaraman said...

that is a yummy platter for tea time

CHITRA said...

looks gr8. loved ur presentation :)

Anu Shoj said...

beatiful looking yummy snack....awesome clicks dear...
Anu's Healthy Kitchen - Broken Wheat, Oats, Almonds and Coconut Ladoo

SARADA DEVI said...

WOW! EXCELLENT NICE LOOKING PAKORAS. TASTY AND WELL ENJOYABLE ,PARTICULARLY DURING CHILLI/RAINY WEATHER

Priti S said...

Yum ..I want that full platter along with chai too ...looks too tempting with lovely pics and I loved the cup too

Madhavi K said...

Love the cabbage pakora. We recently made a huge batch for our local Indian temple.

you have presented it very nicely.

Akila said...

Yummy

Chitz said...

Yummmm.. I too made this a few days back.. It's a very great comfort dish with hot cuppa masala chai :)

divya said...

looks gr8. loved ur presentation :)

Sowmya D.S.L said...

Looks yum !! Loved ur clicks and recipes. Glad to follow you!

Nagashree said...

Looks yum! Been a long time since I made anything deep fried. This is tempting me now :-)

kumars kitchen said...

tempting snacks indeed,thanks for sharing
view our blog
http://indiaandworldcuisine.blogspot.in

laurie said...

I just want to say that you've made my favorite food blog list, all the way over here in San Diego, California. I'm not Indian, but boy do I love Indian food. I love to cook, but only do a few indian dishes. It's always funny to me [and I'm slightly envious] when I read 'oh this is so simple my m om used to make it' as though it were mac and cheese recipe. lol. I wish cooking many of these Indian dishes was like second nature to me(:
I was searching for cabbbage and curry, and stumbled across your blog. Your pics are fantastic and so is the food/recipes. Thanks!

Anonymous said...

hi there what can I substitute for the rice flour?

prathibha Garre said...

@ anonymous..you can skip rice flour..rice flour makes the pakora crispy..but u can avoid it

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