Cabbage is one of the veggies which have a love-hate relationship in most families, mostly belonging to the latter category. My kids aren’t picky but cabbage is not a veggie greatly appreciated at home although the elder one does eat the cabbage stir fry with Rasam . I do disguise it in many ways – Cabbage Kofta curry, Cabbage Dhokla , and three more dishes featuring cabbage will be presented this week under BM # 71 theme “One ingredient, 3 dishes”.
First of this is a cabbage pakora. I make it similarly to Onion pakora. and this time it was shallow fried rather than deep fried, which the family liked a lot. Next time I may even try baking this but for now lets check the recipe.
Stay tuned for two more cabbage dishes next two days !
Cabbage Pakora – Vegan, gluten free snack with Cabbage
Prep time: 15 mins, Fry time : 15 mins, serves : 3
Ingredients:
- Shredded cabbage – 2 cups
- Besan / gramflour – 1/2 cup (or as needed)
- Rice flour – 2 TBSP
- Salt – to taste
- Oil – 3 tsp + 4 to 5 TBSP for shallow frying
- Spice powders : Red chilli powder, turmeric, jeera powder – to taste
- Crushed ajwain (carrom seeds) – a large pinch
- Asafoetida – a pinch (opt.) – skip for GF version
How to make:
- Wash and shred cabbage into thin shreds (I used a mandolin to shred cabbage into super thin thread like texture). Sprinkle little salt and leave for 5 mins. Squeeze out all the water.
- Now add the rest of the ingredients (and do check for salt), including the 3 tsp of oil (except that oil for frying) and mix well with your hands.
- Sprinkle 1-2 tsp of water if required to bind it to a rather thick mass (not flowing / dripping consistency).
- Heat a shallow pan and grease with oil. Take small portions of the cabbage pakora mixture, flatten it out and shallow fry drizzling a little more oil, on medium heat on both sides till crispy.
- Serve immediately (gets soggy on storing these for more than 2-3 mins)
PS : you may also deep fry these, in which case it can be served upto half an hour after which it will turn soggy.
Sending this to BM # 71 under “One Ingredient – three dishes” Theme
I would love to try these.any pakoras will be a hit in our house.
Cabbage is my favorite I can have it in any form. perfect tea time snack.
Its too chilled here, feel like munching some pakoras rite now, give me that plate.
My mom loves using cabbage to make vada and pakodi — nice alternate to people who don't eat onions. Your pakora look sooo delicious.