Jain Cabbage Pakoda | Lachhedar patta gobhi pakode | Cabbage Bhajiya | Jain Pakoda | Monsoon Special

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious while all-purpose flour is more accessible.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is gluten-free and cornstarch is a budget-friendly thickener.

Wash the small cabbage thoroughly and cut it into long pieces, not too finely.

Add 1 long green chili and 2 finely chopped spicy green chilies to the cabbage.

Add 0.5 tsp turmeric powder, 1 tsp red chili powder (adjust according to taste), 1 tsp coriander powder, 0.5 tsp crushed cumin seeds, and 0.5 tsp gram masala to the cabbage.

Add 3 tbsp gram flour and 1 tbsp rice flour, along with 1 tsp salt.

Mix all the ingredients well by hand.

Gradually add water to form a thick batter, ensuring it sticks to the cabbage. The consistency should not be too runny.

Add 2-3 tbsp oil to the batter to make the pakoras crispy.

Heat oil in a frying pan over low to medium flame for frying.

Drop small portions of the batter into the hot oil and fry until golden brown and crispy on both sides.

Remove the pakoras with a slotted spoon and drain on tissue paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens