To make crispy cabbage pakode fritters, finely chop the cabbage and onion, then mix them with green chillies, coriander leaves, and crushed garlic. Combine these with besan, rice flour, and spices to form a batter. Fry spoonfuls of the batter in hot oil until golden brown and crisp.

Yes, you can make cabbage pakode gluten-free by substituting the besan (gram flour) with a gluten-free flour blend. Ensure that the rice flour used is also gluten-free, and you can enjoy these fritters without any gluten concerns.

If you don't have besan (gram flour), you can substitute it with chickpea flour or a gluten-free flour blend. However, keep in mind that the texture and flavor may vary slightly, but they will still be delicious.

To store leftover cabbage pakode, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, place them in an oven or air fryer to regain their crispiness.

Cabbage pakode pair well with a variety of side dishes. You can serve them with mint chutney, tamarind sauce, or yogurt dip. They also make a great accompaniment to a hot cup of tea or coffee for a delightful snack.