How To Make Crispy Cabbage Pakoda | Cabbage Pakoda Recipe | Crispy Cabbage Pakoda | Cabbage cutlet

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in calories.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein and is gluten-free.

Shred the cabbage finely and place it in a mixing bowl.

Add the ginger-green chili paste and chopped coriander leaves to the cabbage.

Add chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, chili powder, chili flakes, garam masala, and salt to the bowl.

Mix all the ingredients thoroughly until well combined.

Heat oil in a deep frying pan over medium heat until hot.

Take small portions of the mixture and carefully drop them into the hot oil.

Fry the pakodas in batches until golden brown, about 4-5 minutes per batch.

Remove the pakodas with a slotted spoon and drain on paper towels.

Serve hot with green chutney or ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens