Cabbage Pakodas Recipe

Name: Cabbage Pakodas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g cabbage, chopped; 2 tablespoons graham flour; ¼ cup mint leaf, chopped; ¼ cup curry leaf, chopped; ½ teaspoon ginger paste; ½ teaspoon garlic paste; ½ teaspoon red chili powder; ¼ teaspoon curry powder; ¼ teaspoon coriander powder; 200 ml oil; salt; 3 slices cucumbers, to garnish; 3 slices carrots, to garnish

Servings: persons

200 g cabbage, chopped
2 tablespoons graham flour
¼ cup mint leaf, chopped
¼ cup curry leaf, chopped
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon red chili powder
¼ teaspoon curry powder
¼ teaspoon coriander powder
200 ml oil
salt
3 slices cucumbers, to garnish
3 slices carrots, to garnish

1
In a bowl combine all the ingredients except the oil.
2
Mix well, then add some water to the mixture to make a paste and keep aside.
3
Note: Only if water is required, add it.
4
If you find the mixture is already moist and paste-like, there is no need to add water.
5
Shape the mixture into equal sized balls (pakodas).
6
Heat oil in a wok.
7
Add the pakodas and deep fry on medium heat until they become brownish in colour.
8
Drain on clean kitchen paper towels.
9
Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g cabbage, chopped, 2 tablespoons graham flour, ¼ cup mint leaf, chopped, ¼ cup curry leaf, chopped, and more.

Yes, Cabbage Pakodas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage Pakodas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions