Cabbage Onion Pakoda | Cabbage Onion Pakora | Cabbage Pakoda | Crispy Onion Cabbage Pakoda | Crispy Cabbage Pakoda Recipe | Easy Cabbage Pakoda Recipe | Onion Cabbage Pakoda | Crispy Pakoda Recipe
Ingredients for Cabbage Onion Pakoda:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Cabbage, sliced - 1 US cup (100 gms)
- Onion sliced- 1 large onion (100-120 gms)
- Coriander, chopped-4 tbsp
- Green chillies, fine chopped- 2-3
- Ginger, fine chopped- 1 tsp
- Garlic, fine chopped- 1/2 tsp (3 small cloves)
- Besan (Gram flour) - 1.5 US cups (150 gms)
- Water- 4-5 tbsp
Spices:
- Turmeric powder-1/2 tsp
- Red Chilli Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Coriander powder-1 tsp
- Cumin seeds- 3/4 tsp
- Ajwain- a pinch (1/8 tsp)
- Baking soda- 2 pinches (1/4 tsp)
- Salt-3/4 tsp
- Oil -1-2 tbsp
Preparation:
- Slice around 1 cup cabbage & a large onion.
- Fine chop the green chillies, ginger, coriander leaves and garlic.
- Mix all the vegetables, spice powders, salt, baking soda.
- Now add the besan well and then add around 4-5 tbsp water. Lastly add 1-2 tbsp oil. Mix well.
Process:
- Heat oil in a kadhai and then form the pakoras into flattish shapes.
- Drop in oil side by side to not crowd the kadhai/pan and fry on medium heat. Do not stir for 1 min.
- Flip and fry on medium heat for around 5-6 mins.
- Remove and repeat for the remaining pakoras.
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