Cabbage onion pakodas are a popular and delicious Indian snack, known for their crispy texture and savory flavor. Perfect for tea-time or as an appetizer, these pakodas are made with finely chopped cabbage and onions, spiced with chilies, and coated in a chickpea flour batter. The addition of rice flour and hot oil ensures extra crispiness, making them an irresistible treat. Serve them hot with chutney or ketchup and a steaming cup of chai for...
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Thoroughly wash and drain the cabbage and onion. Finely chop or thinly slice the cabbage and onion.
In a large mixing bowl, combine the chopped cabbage and sliced onion.
To the cabbage and onion, add the chopped green chilies, ginger-garlic paste, red chili powder, turmeric powder, asafoetida, cumin seeds, curry leaves, and chopped coriander leaves.
Add salt to taste.
Using your hands, mix all the ingredients thoroughly. Gently squeeze the vegetables as you mix. This helps the vegetables release their moisture, which is key for binding the batter and reducing the need for extra water.
Let it sit for 5-10 minutes if possible.
Add the besan (gram flour) and rice flour to the vegetable mixture.
Mix everything well. The goal is for the flour to coat the vegetables.
Heat 2 tablespoons of oil in a small pan until hot. Carefully pour this hot oil over the batter and mix again. This helps make the pakodas extra crispy.
Do not add water initially. The moisture from the cabbage and onion, along with the hot oil, should be enough to bind the batter. If the mixture is too dry and not coming together, add water a teaspoon at a time, mixing well after each addition, until it forms a thick, cohesive batter that just coats the vegetables.
Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is hot enough, drop a tiny bit of batter into the oil. If it sizzles and rises immediately, the oil is ready.
Once the oil is hot, reduce the flame to medium.
Carefully drop small, uneven portions of the batter into the hot oil. You can use your fingers or a spoon. Do not overcrowd the pan, as this will lower the oil temperature and make the pakodas soggy. Fry in batches.
Fry the pakodas until they are golden brown and crispy on all sides, turning occasionally to ensure even cooking. This usually takes about 3-5 minutes per batch.
Remove the fried pakodas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the hot and crispy cabbage onion pakodas immediately with your favorite chutney (mint chutney, tamarind chutney) or tomato ketchup, and a hot cup of chai.
Thinly slice or chop vegetables to ensure they cook evenly and become crispy.
Avoid adding too much water to the batter; the moisture from the vegetables should be sufficient.
Adding a spoonful of hot oil to the batter before frying helps achieve a super crispy texture.
Incorporating rice flour enhances the crispiness of the pakodas.
Fry on medium heat to ensure the pakodas cook evenly without absorbing too much oil.
Do not overcrowd the pan while frying to maintain the oil temperature and ensure proper frying.
Can I skip the rice flour?
Yes, you can skip the rice flour, but it helps enhance the crispiness of the pakodas. Without it, the pakodas may be slightly less crispy.
What can I serve with cabbage onion pakodas?
Cabbage onion pakodas pair well with mint chutney, tamarind chutney, or tomato ketchup. They are also great with a hot cup of chai.
Can I bake these pakodas instead of deep frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they may not be as crispy as the deep-fried version.
How do I store leftover pakodas?
Store leftover pakodas in an airtight container in the refrigerator. Reheat them in an oven or air fryer to restore some crispiness.
Can I make the batter in advance?
It's best to prepare the batter just before frying to maintain the freshness and crispiness of the pakodas. If needed, you can mix the dry ingredients and chopped vegetables separately and combine them just before frying.
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