These cabbage pakoras are packed with flavour and beautifully soft and light inside with a crisp, spiced batter.
Pakoras are an Indian snack, deep fried with a spiced batter. The batter is made with besa (also known as chickpea flour, gram flour or garbanzo flour) and is super easy to whip up.
You can get chickpea flour from pretty much all supermarkets in the "world foods" aisle, or you can pick it up from Amazon.
You could, in theory, use wheat flour to make pakoras but you wouldn't get quite the same result. And chickpea flour has the benefit of being naturally gluten free.
In this recipe for cabbage pakora, you'll combine chickpea flour with a bit of rice flour, chilli, turmeric, coriander and cumin, then add shredded white cabbage, sliced onion and a little fresh red chilli and toss together.
Add enough water to form a thick batter and your cabbage pakora mix is ready to deep fry.
I find cooking pakora to be rather therapeutic - scooping spoonfuls of mixture into the hot oil and watching them float to the surface, turning golden brown and crispy on the outside while the inside becomes perfectly cooked and soft, with just a little bite remaining from the cabbage.
Below you'll find the full recipe for my cabbage pakora, complete with step-by-step photographs to help you at every stage.
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Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 200 g (7.1 oz) white cabbage shredded
- 1/2 brown onion halved and sliced
- 1/2 red chili finely chopped
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl.
Whisk together.
Add the cabbage, onion and fresh red chilli.
Mix together.
Measure 150ml (2/3 US cup) of water a little at a time, stirring until you have a thick, batter coating the cabbage - you might not need all of the water. Leave to rest for 10 minutes.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Lower large spoonfuls of batter into the oil. Only cook 3-4 pakora at a time so that you don’t overcrowd the pan.
Fry for 3 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Cabbage pakoras
Are cabbage pakoras easy to make?
Cabbage pakoras are actually quite easy to make, and only require a few simple ingredients that you likely already have in your pantry.
The hardest part is probably shredding the onions and cabbage, but if you have a food processor with the right settings that will make quick work of that task. Just make sure not to make a cabbage smoothie!
Once your cabbage and onion are sliced, you'll mix all of your dry ingredients in a bowl. Then add the veg and some water. Form pakora shapes by hand and then drop them into some hot oil.
They should only take a couple of minutes to cook, then you're ready to drain and serve!
What is pakora?
Pakora is a fried snack made from gram flour batter and various other ingredients. It is a popular Indian snacks items served as appetizers or as your main course. Cabbage pakoras are one of the most common types of pakoras, and they are made by adding shredded cabbage to the besan batter.
What does the word pakora mean?
Pakora is a Hindi word that comes from the Sanskrit word "pakvava," meaning "cooked." The term pakora can refer to any type of fried food, but it is most commonly used to describe a snack made from gram flour batter and various other ingredients.
What are the different types of pakoras?
There are many different types of pakoras, and they can be made with a variety of ingredients. Some common types of pakoras include:
- Bhindi pakoras: These pakoras are made with okra, also known as bhindi.
- Aloo pakoras: These pakoras are made with potato.
- Paneer pakoras: These pakoras are made with paneer, a type of Indian cottage cheese.
- Gobi pakoras: These pakoras are made with cauliflower.
Will I need any special equipment for this recipe?
No, you don't need any special equipment for this recipe. All you'll need is some utensils and scales (or cups) a deep fat fryer or suitable high-sided saucepan and some kitchen paper.
I find pans like this saucepan are best for frying. It gives you enough of a rim to protect you and your surfaces from oil splatters without being too restrictive while cooking. Or you could use a big stock pot like this one.
Bear in mind that if you use a wider bottomed pan/pot the oil will become more shallow - so try and find a narrow pan to get the most out of your oil.
You'll usually find saucepans on the cookware aisle of a large supermarket, but if you can't get to the shop Amazon always has a good range.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.
Are Cabbage pakoras suitable for vegetarians?
Yes, Cabbage pakoras are suitable for vegetarians. Woo hoo!
Are Cabbage pakoras suitable for vegans?
Yes, Cabbage pakoras are also suitable for vegans. They're the perfect side dish as they contain no animal-derived products and they're gluten-free!
Are Cabbage pakoras gluten-free?
Yes! Cabbage pakoras are gluten-free as they are made with gram flour instead of wheat flour.
Are Cabbage pakoras keto-friendly?
Unfortunately, these pakoras aren't keto-friendly. While chickpea flour is high in protein, it contains carbs. You could try using a low-carb flour alternative, such as almond flour or coconut flour, but I haven't tested this so I can't guarantee the results.
Are Cabbage pakoras healthy?
While the ingredients in these pakoras are healthy, the pakoras are deep-fried. This means they're not the healthiest option, but they can be enjoyed as an occasional treat.
However, if you drain your pakoras and the cooking oil is at the right temperature, your pakoras shouldn't absorb too much of the oil. So they aren't actually too unhealthy.
Are Cabbage pakoras suitable for eating during pregnancy?
Yes, Cabbage pakoras are suitable for eating during pregnancy. However, as with any fried food, they should be eaten in moderation.
Make sure all the ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Cabbage pakoras suitable for babies and toddlers?
I wouldn't recommend Cabbage pakoras for babies or toddlers as they are deep-fried and contain salt.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
Are Cabbage pakoras suitable for those on a FODMAP diet?
No, Cabbage pakoras are not suitable for those following a FODMAP diet as they contain onion and chickpeas.
Chickpeas are a weird one for FODMAP, as they're sometimes suitable depending on the form. Chickpea flour and dried chickpeas are unsuitable for a FODMAP diet, whereas canned chickpeas are suitable.
So that, coupled with the onions means that unfortunately, this recipe isn't suitable for a FODMAP diet.
What goes well with cabbage pakoras?
I like to serve Cabbage pakoras with a cool and creamy raita or a sweet chutney.
Raita is an Indian yogurt-based sauce that's traditionally made with cucumber, but you could also add in some grated carrot or finely chopped tomatoes. A little cumin in the yoghurt mix complements the cucumber too.
Indian cooking has many kinds of chutney, usually a combination of sweet and spicy flavours like lime or green mango.
They also go well with other fried dishes, such as potato fritters or spring rolls.
You could also try serving them with a simple salad for a light summer meal.
Can I make the pakoras without gram flour?
I haven't tried making these Cabbage pakoras without gram flour so I can't say for sure. However, you could try using a gluten-free flour blend or almond flour.
Where did you get gram flour?
I buy gram flour online from Amazon, but in the UK you should be able to find it in most large supermarkets. It's usually on the 'world foods' aisle, but sometimes you can find it on the flour aisle.
So don't worry if your local store doesn't sell gram flour, it's fine to order some from Amazon.
Where did you get rice flour?
Just like gram flour, you can find rice flour in most large supermarkets or order it online from Amazon. It's usually on the 'world foods' aisle or the baking aisle.
Is rice flour the same as rice powder?
No, rice flour and rice powder are not the same things. Rice powder is made from super finely ground rice. Whereas rice flour is made from whole grains of rice that have been milled into a fine powder.
Rice powder is used in Chinese cooking and baking, whereas rice flour is more commonly used in Indian cooking.
Rice powder produces a much more sticky texture when added to recipes - so it isn't suitable for this recipe.
How should I store cabbage pakoras?
Cabbage pakoras are best eaten fresh, but you can store them in an airtight container in the fridge for up to 2 days.
How long will cabbage pakoras keep?
Cabbage pakoras will keep in an airtight container in the fridge for up to 2 days. They'll keep longer in the freezer, as directed below.
Can I leave cabbage pakoras out on the counter?
No, you should not leave Cabbage pakoras out on the counter as they are made with fresh vegetables and need to be kept refrigerated.
Can I refrigerate cabbage pakoras?
Yes, Cabbage pakoras can be refrigerated, as long as you store them in an airtight container. They should keep for up to 2 days in the fridge.
Can I freeze cabbage pakoras?
Yes, you can freeze Cabbage pakoras. Place them in a freezer-safe container and they will keep for up to 3 months.
It's best to make sure the container has as little air in it as possible, to prevent freezer burn. So it might be a good idea to layer the pakora in between sheets of baking paper in a freezer-safe lunchbox.
How should I defrost cabbage pakoras?
To defrost Cabbage pakoras, place them on a plate and leave them at room temperature for 1 hour. Alternatively, you can heat them up in the microwave for 1-2 minutes.
Then reheat as directed below.
Can I reheat cabbage pakoras?
Yes, Cabbage pakoras can be reheated in the microwave or oven. If you're reheating them in the oven, preheat it to 350F/180C and place the pakoras on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through.
If you're reheating them in the microwave, place them on a plate and heat in 30 second increments until warmed through. Though the microwave will most likely make them very soggy.
Can I make cabbage pakoras ahead?
Cabbage pakoras are best made fresh, but you can make them ahead and store them in the fridge for up to 2 days. Then reheat them as directed above. Alternatively, you can freeze them for up to 3 months.
Can I make these Cabbage pakoras in a different quantity?
Yes, you can easily make Cabbage pakoras in different quantities. This recipe makes 8 pakoras, but you should have enough rice and gram flour in a packet to make batter for a lot more.
If you want to make 16 pakoras, simply double the quantities. Or half if you only need to make 4 pakoras. The cooking time and instructions will remain the same, as the pakora cook individually in the oil.
Can I make cabbage pakoras in a stand mixer such as a KitchenAid or Kenwood Mixer?
There's no point in mixing the dry ingredients in a stand mixer as it's such a small quantity. It's much easier (and less messy) to whisk them by hand.
Can I make cabbage pakoras in a food processor or blender?
No, you shouldn't make Cabbage pakoras in a food processor or you'll end up with cabbage and chickpea mash.
How can I make sure my cabbage pakoras turn out perfectly?
The key to perfect Cabbage pakoras is the oil temperature and making sure the batter is the right consistency.
You want the batter to be thick enough to hold the cabbage and onion, but not so thick that it's difficult to work with. So make sure you don't add too much water to the bowl once your dry ingredients and cabbage are mixed together. Remember, cabbage and onion will release water so they will get wetter.
The oil should be hot enough so that the pakoras sizzle when they hit it, but not so hot that they brown too quickly on the outside and stay raw in the middle.
Aim for a temperature around 350F/180C. You can test if your oil is at the right temperature by adding a small drop of batter to the oil. If it sizzles and floats to the top, you're good to go.
It's also important not to over-crowd the pan when frying them. If you add too many pakoras to the pan at once, the temperature of the oil will drop and they will soak up too much oil and become greasy. So make sure you fry them in batches.
Finally, a pro tip is to sprinkle your pakora with salt as soon as they're draining. This helps add flavour, but it also helps keep them crispy.
What oil should I use for Cabbage pakoras?
You can use any neutral-tasting oil for Cabbage pakoras such as vegetable, canola or sunflower oil. Avoid using olive oil as it has a strong flavour that will overpower the Cabbage pakoras.
You'll also need to make sure your chosen oil has a low smoke point. This means it won't start smoking and burning at high temperatures. Cabbage pakoras are fried in oil at a high temperature, so you need an oil that can handle it.
If you're not sure if your oil has a low smoke point, err on the side of caution and use an oil with a known low smoke point such as vegetable oil.
Why did my cabbage pakoras turn out wet/soggy?
There are a few reasons why Cabbage pakoras can turn out wet or soggy.
- You added extra cabbage and onion so there was too much water in the batter.
- You added too much water to the batter.
- The oil wasn't hot enough so the pakoras soaked up too much oil.
- You over-crowded the pan when frying them so the temperature of the oil dropped.
How can I add/change the flavours in these cabbage pakoras?
There are lots of ways you can change the flavours in Cabbage pakoras. Here are some ideas:
- Add some different spices to the batter. Traditional Indian flavourings like black salt, amchoor or asafoetida would work really well with this recipe!
- Make them cheesy by adding 1/4 cup of finely diced paneer to the batter mix.
- Or, if you don't want cabbage pakora you could try making some of my other pakora recipes!
Print this Cabbage Pakoras recipe
Cabbage Pakoras Recipe
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 200 g (7.1 oz) white cabbage shredded
- 1/2 brown onion halved and sliced
- 1/2 red chili finely chopped
- vegetable oil to fry
Equipment
- Deep fat fryer or suitable high-sided saucepan
Instructions
- Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl and whisk together.
- Add the cabbage, onion and fresh red chilli and mix together.
- Measure 150ml (2/3 US cup) of water a little at a time, stirring until you have a thick, batter coating the cabbage- you might not need all of the water. Leave to rest for 10 minutes.
- Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
- Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
- Lower large spoonfuls of batter into the oil. Only cook 3-4 pakora at a time so that you don’t overcrowd the pan.
- Fry for 3 minutes until crisp and golden, turning gently as needed.
- Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
- If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
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