Cabbage Pakoda

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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.

Cabbage Pakoda

About Patta Gobi Ke Pakode – Cabbage Pakoda

Cabbage Pakoda (Fritters) are fried crispy and spicy Indian snacks made using cabbage that is coated with besan (chickpea flour) & rice flour along with herbs and spices and deep-fried till golden brown.

This is a vegan, beginner-friendly and gluten-free recipe.

During monsoon season making this pakoda is a perfect excuse to indulge in a deep-fried snack!  

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-loved snack and are generally served with spicy coriander mint chutney 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!

These fritters make perfect evening snacks.

Each household has its unique version of making these fritters, some add onion along with ginger garlic and some without it. Both these versions taste absolutely scrumptious.

These cabbage fritters are delicious in taste and very addictive. It takes only 20-30 minutes to make these cabbage fritters.

These fritters when fried to golden brown turn crispy on the outside and soft on the inside.

These pakoda make the best appetizer for Birthday parties, get-togethers, kitty parties, game nights, or to entertain your guest when they drop by unannounced.

This recipe is so easy and versatile that you can easily tweak it according to your taste buds and still can’t 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 doesn’t 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 of fritters (pakoda) that are made out of vegetables, lentils, legumes, dairy products and bakery products such as onion pakoda, methi pakoda, paneer (Indian cottage cheese), bread 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 flour (besan) is hard to digest hence we use carrom seeds or asafoetida (hing) which helps digest the flour easily and 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 – 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 – 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 it’s purely optional.

Flours – 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 – I have used basic staple spices like carrom seeds, green chillies, cumin & coriander powder to name a few.

Seasonings – I always like to add a pinch of sugar as it helps balance the flavours. Salt is added as per taste.

Oil – For frying

Important Tips

While making these fritters, try to avoid water as possible. 

Cabbage contains lots of water, the addition of water will make the fritters soft & soggy which is not what we are looking for. To make crispy fritters you will have to use water that will be released by the cabbage itself.

To make these 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 don’t 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 – You can serve these pakodas as a side dish along with meals.

As a snack – Serve this along with green coriander chutney or tomato ketchup.

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How to make Patta Gobi Ke Pakode (Cabbage Pakoda)

Cabbage Pakoda

Air Fryer Method – Cabbage Fritters

How to make cabbage fritters in Air Fryer

  • Preheat the air fryer to 200°C 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 180°C 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: 

1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry. 

2). You can also add extra vegetables if you like.

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Recipe Card

Cabbage Pakoda

Cabbage Pakoda Recipe | Gobi Pakoda Recipe | Vegan Cabbage Fritters

Patta gobi ke pakode also known as Cabbage Pakoda / Cabbage Fritter is an Indian deep-fried snack. This is a vegan, beginner & bachelor-friendly and gluten-free recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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. 
  • 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.

Video

Notes

Fry these pakodas on medium heat.
Tip: 
1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry. 
2). You can also add extra vegetables if you like.

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