Fall Cravings ~ Cabbage Pakoda

It is unusually cold here in Houston for the past one week. As soon as the cool weather sets in, it’s only natural to crave something garama garam. Isn’t it? So, I made some cabbage pakodas this evening with the shredded cabbage I saved from last week’s 5c=A+ equation. Preparation of pakodas was easy compared to the procrastination I went through since morning. Diving into deep-frying is still a difficult process, requires deep thought and doesn’t always happen on demand at my home. After some in depth dawdling:), the decision was made for a happy heart. Garama garam cabbage pakodas and cardamom tea on this cool fall evening.

Shredded Cabbage In Besan Flour for Cabbage Pakoda
Shredded Cabbage In Besan Flour

Cabbage Pakodas
(for about 25 medium-sized pakodas)

2 cups of shredded cabbage (coleslaw mix from grocery also works)
2 cups besan (chickpea flour)
1/4 cup rice flour
1/4 teaspoon ajwan (vaamu) (helps with the digestion)
1/2 teaspoon each – salt and red chilli powder
A pinch of baking soda
3/4 cup water
Peanut oil for deep-frying

Take the besan, rice flour, salt, chilli powder, ajwan and baking soda into a bowl. Mix well. Add the shredded cabbage and gently toss to cover the cabbage with besan flour mix. Slowly add water, mixing as you go, to make a batter of thick consistency.

Pour about 2 cups of peanut oil in a large frying pan and set the pan over high heat. When the oil is frying hot, pick up a handful of cabbage mixture from the bowl and gently drop the batter into oil in small portions. Fill the pan until there is no more space. Fry the pakodas, turning frequently until they are reddish brown and crisp, for about 5 minutes. Remove with a slotted spoon and place the pakodas on a paper towel covered tray to drain. Make the pakodas till the batter is finished.

Serve the cabbage pakodas hot with some tea or coffee for a tasty snack, or with some savory chutney as a part of a meal. They are best when eaten as soon as they are made.

Cabbage Pakodas
Cabbage Pakodas to Warm up a Autumn Evening

© Recipe and Photos Copyright 2009 Indira Singari.


20 Responses to “Fall Cravings ~ Cabbage Pakoda”

  1. Vandana says:

    Wow!! Those pakodas are making me drool.. 🙂

  2. Sonia says:

    craving for it! 🙂

  3. DK says:

    Pakodas…Gawd! Indira you know the art of tempting your readers with such delicious snacks 🙂

  4. Sudha Rajagopalan says:

    Pure torture, your pictures and your description of why you made it. Now, I will blame it on you and the Houston weather and do the same !! Thanks.

  5. Cilantro says:

    We are going to have thunderstorms here. I have about 2 cabbages and finding ways to finish them off before they spoil. This is a great recipe for a gloomy day like today.

  6. rashmi says:

    wow.. what a nice idea… thanks for sharing ….

  7. tigress says:

    these look delicious! i feel the same way about deep frying but i think i may have to try these this week as i have one head of cabbage in the fridge. and some chutney that needs eating.

    one question: are the ajwan seeds left whole or ground?

    Hi Tigress, ajwan seeds are added as whole in several besan-based fried snacks of South India. They are so tiny, almost invisible in besan batter and very helpful in digestion.

  8. Swati Sawant says:

    Hi Indira,

    Cabbage pakoda looks wondeful. I never tried cabbage pakoda. I will try soon.

    Swati, it was so good to read your comment. How are the cooking classes going on? Did you make any pies for Thanksgiving?

  9. Nirmala says:

    Wow…here too the same mood and the rian Gods have blessed us. We made biier gourd pakoda last week. I bet cabbage pakoda would be a winner Indira!

  10. vrinda says:

    Never tried pakodas with cabbage,sounds gr8

  11. preeti says:

    Indira, in the recent ‘sunday special – ruchi abhiruchi’ section of eenadu paper there is a picture of your pumpkin halwa with butternut squash (looks like they edited to remove the fork).


    Thank you Preeti. I have contacted the Eenadu editor and waiting for their reply.

  12. R says:

    I just make some cabbage pakodas..
    Using the following :
    shredded cabbage, sliced onion , length wise, chickpea flour, 1/4 cup rice/allpurpose flour, redchillie powder, salt and 1 spn water mix well to make a hard dough. Fry as usual. Loved them.

    Onion makes these pakodas even more crunchy and flavorful. Happy to read that you loved them.
    – Indira

  13. Sharmila says:

    Yumm!! These looks awesome! I’m stuck in a staff meeting waiting to get to my lunch. These pakodas are killing me. Wish I had some right now 🙁

  14. Krishna says:

    I HATE HATE HATE your website!
    Whenever I come here, I get instantly hungry after seeing all the pictures of your food. Feel like going to india and eating my moms food.
    You are such a marvellous person and this website ROCKS. keep it up.
    -Fellow indian from Dallas.

  15. Kunthal says:

    I just couldn’t resist myself from making these good looking cabbage pakodas yesterday. It was my first time using cabbage in pakoda form and they tasted really good. Thank you for this wonderful idea and recipe. Love your website!

    Thanks Kunthal and happy to read that you tried and liked these cabbage pakodas.

  16. Maven says:

    I’ve done something similar to Brussels sprouts which are cut in half. The frying really intensifies the sugars in veggies like cabbage and brussels sprouts. Delicious!

  17. Madhuram says:

    I too have not tried pakodas with cabbage. Now I know what esle to do with the big cabbages we get here.

  18. I haven’t had pakodas with cabbage before but it sounds like a great combination. Looks delicious and wonderful for a cold day.

  19. ohh! Sooo good, and original!


  20. suneetha R rao,Iowa. says:

    Dear Mrs Indira,
    Your nutritional approach towards selection of various vegetables, food ingredients and artistic way of presentation is really very impressive, perfectly perfect. I adore your commitment in bringing the best recipes for us.

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