Simple, practical, and full of everyday flavour, Cabbage Pakoda is a vegetarian Indian appetizer made with onion, cabbage, and ginger in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • 1/2 cup onion (sliced lengthwise (1 medium onion))
  • 1 cup cabbage (shredded)
  • 1/2 teaspoon ginger (grated (optional))
  • 2 green chilies (finely chopped)
  • 2 tablespoon coriander (cilantro) (finely chopped)
  • 1 tablespoon pudina (mint) (finely chopped)
  • 1 spring curry leaves (finely chopped)
  • 1/2 teaspoon carom seeds/ajwain
  • 1 teaspoon chat masala powder
  • 1/2 cup gram flour/besan/chickpeaflour
  • 2 tablespoon rice flour
  • 1/4 teaspoon turmeric powder
  • salt (to taste)
  • oil (for frying)

Method

  1. Slice onions lengthwise, shred cabbage and finely chop coriander, mint, curry leaves, ginger and green chilies.
  2. In a large mixing bowl, add all ingredients except oil and mix well.
  3. Set aside for 10 minutes so that mixture releases moisture.
  4. Squeeze and mix well again. Add some water if required. Combine well to make pakoda mixture.
  5. Keep the oil in deep frying pan.
  6. Make sure the oil hot for frying. drop the mixture in oil in bunches.
  7. Stir them occasionally.
  8. Fry them till golden brown colour & crisp.
  9. Serve cabbage pakoda with masala tea and ketchup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.