Cabbage Pakoras

Hello friends, today I’m going to share a very tasty and crispy recipe for cabbage pakoras. You can make these at any festival or function to add a delightful touch to the celebration. If you like this recipe, please like and share our video, and don’t forget to comment and tell us how you liked it. If you enjoy the video, make sure to subscribe to our channel. So, let’s start making the recipe.

Ingredients:

• 6 leaves of cabbage, chopped and washed
• Salt to taste
• 1 tablespoon chopped garlic
• 2-3 chopped green chilies
• 1 tablespoon chopped ginger
• A handful of chopped fresh coriander
• 2 chopped onions
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon chaat masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon crushed red chili (optional)
• 1/2 cup rice flour
• 4 tablespoons gram flour (besan)
• 1/2 teaspoon dry mango powder (amchur) or lemon juice
• Oil for frying

Method:

1. Prepare the Cabbage:
   Add a little salt to the chopped cabbage and mix well. Let it sit for 10 minutes so the cabbage softens a bit, making it easier to make pakoras. After that, squeeze out the excess water from the cabbage.
2. Mix the Spices:
   Add the chopped garlic, green chilies, ginger, fresh coriander, and onions to the cabbage. Then add roasted cumin powder, black pepper powder, chaat masala, turmeric, garam masala, and crushed red chili.
3. Add Rice Flour and Gram Flour:
   Add half a cup of rice flour and four tablespoons of gram flour. These help make the pakoras crispy and prevent them from becoming soft quickly. Add salt to taste and amchur powder (or lemon juice). Mix everything well.
4. Add Water:
   Gradually add water to the mixture, a little at a time, to ensure the batter doesn’t become too watery.
5. Make the Pakoras:
   Heat oil in a pan. Take small portions of the mixture and shape them into small patties with your hands.
6. Fry the Pakoras:
   Add the patties to the hot oil and fry them on medium heat until they turn golden brown on both sides.
7. Remove Excess Oil:
   Place the fried pakoras on a paper towel or tissue to absorb the excess oil.

Your cabbage pakoras are ready. These pakoras don’t spoil quickly and can be enjoyed for two to three days if stored properly. Friends, you’ve probably tried methi, spinach, and onion pakoras before, but do try these cabbage pakoras; they are very tasty.