Cabbage Pakoda (Fritters) also known as patta gobi ke pakode is an Indian deep-fried snack made with shredded or sliced cabbage that is mixed with gluten-free flours and flavourful spices and herbs.
This is a vegan, beginner-friendly and gluten-free recipe.
Cabbage pakoda is known by several names such as Cabbage pakora, Patta gobi ke pakoda, gobi ke pakode, gobi pakora, and cabbage fritters to name a few.
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About Patta Gobi Ke Pakode โ Cabbage Pakoda
Cabbage Pakoda (Fritters)ย are fried crispyย andย spicyย Indian snacks made using cabbage that is coated withย besan (chickpea flour) & rice flourย along with herbs and spices and deep-fried till golden brown.
This is a vegan, beginner-friendly and gluten-free recipe.
During monsoonย season making this pakoda is a perfect excuse to indulge in a deep-fried snack! ย
Deep-fried snacks such as pakodas are one of the favourite evening snacks accompanied by hot cup of tea or coffee.
Pakodas are a much-lovedย snackย and are generallyย served with spicyย coriander mint chutneyย or tomato ketchup.
Cabbage Pokoda / Cabbage Fritters are easy to make and can be prepared in a jiffy with basic minimal staple ingredients that are easily available in your home. No fancy ingredients are required!
Theseย frittersย make perfect evening snacks.
Each household has its unique version of making theseย fritters, some add onion along with ginger garlic and some without it. Both these versions taste absolutely scrumptious.
Theseย cabbage frittersย areย deliciousย in taste and veryย addictive.ย It takes only 20-30 minutes to make theseย cabbage fritters.
Theseย frittersย when fried to golden brown turn crispy on the outside and soft on the inside.
Theseย pakoda make the best appetizer forย Birthday parties, get-togethers, kitty parties, game nights, or to entertain your guest when they drop by unannounced.
Thisย recipeย is so easy and versatile that you can easilyย tweakย it according to yourย taste buds and still canโtย go wrong with it.
You may add finely chopped ginger, green chillies, curry leaves, curry powder, and amchur powder to name a few. But the original recipe doesnโt require so many spices and herbs. The main ingredient is cabbage here, hence the flavour of cabbage should dominate other herbs and spices.
In India, you will find varieties ofย fritters (pakoda) that are made out ofย vegetables,ย lentils,ย legumes,ย dairy productsย andย bakeryย products such as onion pakoda, methi pakoda, paneer (Indian cottage cheese), breadย pakoda to name a few.
Flours used here are gram flour (besan) and rice flour (chawal ka atta). Gram Flour gives a nice binding to these pakoda / fritters and rice flour helps make them crispy.
Gram flourย (besan)ย is hard to digest hence we useย carrom seedsย orย asafoetidaย (hing) which helps digest the flour easily andย helps avoid bloating.
These cabbage pakodas / cabbage fritters are irresistible, addictive and full of flavours.
I have shared both versions of making these delicious cabbage pakoda / cabbage fritters in the air fryer and on the stove.
Recipe Video
ingredients
Cabbage โ To make these cabbage fritters you can make use of green as well as purple cabbage. Slice cabbage into juliennes or chop them finely too.
Onion โ Adding onion to cabbage pakoda gives a nice flavour and hence I always add it to this pakoda. You can skip the onions if you want itโs purely optional.
Flours โ I have used gluten-free flour like besan (gram flour) and rice flour (chawal ka atta). Adding rice flour makes the pakoda super crisp.
Spices & herbs โ I have used basic staple spices like carrom seeds, green chillies, cumin & coriander powder to name a few.
Seasonings โ I always like to add a pinch of sugar as it helps balance the flavours. Salt is added as per taste.
Oil โ For frying
Important Tips
While making these fritters, try to avoid water as possible.ย
Cabbageย contains lots of water, the addition of water will make theย frittersย soft & soggy which is not what we are looking for. To makeย crispyย fritters you will have to use water that will be released by the cabbage itself.
To make theseย cabbage fritters use green cabbage or purple cabbage. However green cabbage goes very well with this recipe. Try to use cabbage that is fresh as it tends to be juicy and tender from the inside which helps to release its own water.
The moisture within this cabbage is more than sufficient for binding the flours to the cabbage. But incase you feel the batter is getting too dry then add a tablespoon of water.
One thing to remember is, always drop these pakodas in hot oil on a high flame and when all the pakodas / fritters are in the oil turn the flame to medium. This ensures that the pakodas / fritters donโt soak excess oil and are cooked perfectly from inside.
Frequently Asked Questions
Why are my pakodas not getting crispy?
To make crispy pakoda make sure that you finely slice the cabbage and onions. Also make sure not to add too much water, try to use the water released from the cabbage and onions itself.
Also, do not fry pakodas on low flame, always make sure to fry them on medium flame.
Can I make the pakoda batter ahead of time?
Yes, you can make the pakoda batter ahead of time and store it in the fridge. Before using thaw it to room temperature and fry.
Storage Suggestion
If you are left with extra pakoda batter, you can keep it in a container with a lid in the refrigerator. It stays good for 3 days. Thaw it before using it again.
If you are left with fried pakodas, refrigerate them in an air-tight container. Use it within 3 days. Reheat in the microwave.
Variations
For the no onion no garlic recipe, either you can totally skip the onion & garlic here OR you can add sliced capsicum (bell peppers) and use only ginger. This variation also turns out super good.
To enhance the nutritional value, you can add leafy vegetables like spinach, methi (fenugreek) or gongura leaves too.
Serving Suggestions
As a side dish โ You can serve these pakodas as a side dish along with meals.
As a snack โ Serve this along with green coriander chutney or tomato ketchup.
Related Recipes
More Pakoda Recipes
Moong Dal Pakoda (Yellow Lentil Fritters), Baingan Pakoda (Eggplant Fritters), Corn Pakoda, Corn Palak Pakoda (Corn & Spinach Fritters), Sprouted Matki Pakoda,
How to make Patta Gobi Ke Pakode (Cabbage Pakoda)
Air Fryer Method โ Cabbage Fritters
How to make cabbage fritters in Air Fryer
- Preheat the air fryer to 200ยฐC for about 10 minutes.
- In a mixing bowl add shredded or sliced cabbage, sliced onions, spices and ginger garlic paste. Mix well and set aside for about 5 minutes.
- After resting, add gram flour (besan) and rice flour and mix everything well.
- Make sure the mixture is not very dry, add a tablespoon of water if the batter seems dry.
- The batter should not be runny and not too thick.
- Place the small amount of loose clusters in the preheated air fryer.
- Now set the temperature at 180ยฐC for 12 minutes. Halfway through, grease with oil on both sides and flip them occasionally.
- Once the cabbage fritters/cabbage pakodas are golden brown and crispy remove them and serve hot.
Note:
Fry these pakodas on medium heat.
Tip:ย
1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry.ย
2). You can also add extra vegetables if you like.
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Recipe Card
Cabbage Pakoda Recipe | Gobi Pakoda Recipe | Vegan Cabbage Fritters
Ingredientsย ย
- 1 cup Cabbage, sliced
- 1 Onion, sliced
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds Powder
- 2 teaspoons Coriander Seeds Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- 2 Green Chillies, finely chopped
- 1 teaspoon Ajwain (carom seeds)
- 1 cup Besan (Gram Flour)
- 1/2 cup Rice Flour
- 1 teaspoon Sugar, optional
- Salt to taste
- Oil, for frying
- Water as needed, to make the batter
Instructionsย
- In a mixing bowl add sliced cabbage, onions, ginger garlic paste, cumin powder, coriander powder, garam masala, green chilles, cilantro, turmeric, carom seeds (ajwain), salt and sugar.ย
- Keep this mixture aside for about 5 minutes. Adding salt and spices makes the cabbage and onion release its water which we will use to make the batter. We will try not to add any excess water for making the batter.
- Now add besan and rice flour gradually.
- Here you need to eyeball the quantity of gram flour (besan) & rice flour as we are not going to use any water. The quantity mentioned in the ingredient list is how much I ended up adding.
- The pakoda batters should not be too thick and not too runny either. In case if you feel the batter has become very hard then sprinkle little water (1 tablespoon) but otherwise try to avoid it as much as possible.
- Heat oil in a kadai or deep pan over a medium to high flame. To check if the oil is hot enough, drop a small piece of batter. If it instantly floats on top that means the oil is ready for frying.
- Carefully drop the pakodas into the hot oil. Do not overcrowd, Always drop these pakodas in hot oil on a high flame and when all the pakodas are in the oil turn the flame to medium-low.
- Fry these cabbage pakodas for about 5-7 minutes on medium flame till they are nicely fried to golden brown and crisp.
- Transfer the pakodas onto an absorbent paper towel to drain excess oil.
- Crispy patta gobi ke pakode (cabbage pakoda) is ready.
- Serve hot with your favourite dip or with pipping hot tea or coffee.
