Cabbage Pakora (Bhajia)

Cabbage Pakora (Bhajia)

Cabbage Pakoras

Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Indian
Servings 4 people


  • 3 cup thinly sliced cabbage patta gobhee
  • 1 cup besan gram flour
  • 1/4 cup rice flour
  • 1 tsp cumin seeds jeera
  • 2 tsp coriander powder dhania
  • 1/2 tsp red chili powder lal mirch
  • 1 tsp salt
  • 1/8 tsp asafetida hing
  • 2 Tbsp chopped cilantro hara dhania
  • 1 Tbsp thinly sliced green chilie adjust to taste
  • Also need oil to fry


  • Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
  • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
  • Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
  • Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
  • This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
  • Repeat this process for the remaining batches.
  • The crispy, delicious Cabbage Pakoras are now ready to serve.


If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Tried this recipe?Let us know how it was!

Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time

Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.

Step-by-Step Guide on How to Make Cabbage Pakora 

Preparing the Cabbage Mixture

To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.

Making the Batter for Cabbage Pakora

In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.

Coating the Cabbage with Batter

Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.

Frying the Cabbage Pakora

Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.

Draining and Serving

Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!

Tips for Making Perfect Cabbage Pakora

  • Ensure that the cabbage is finely shredded for uniform cooking and texture.
  • Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
  • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
  • Adding rice flour to the batter enhances the crispiness of the pakoras.
  • Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.

Variations of Cabbage Pakora

  • Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
  • Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
  • Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
  • Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.

Benefits of Including Cabbage Pakora in Your Diet

  • Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
  • Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
  • The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
  • Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.

FAQs (Frequently Asked Questions) about Cabbage Pakora

Can I make cabbage pakoda ahead of time?

  • Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.


  • Can I bake cabbage pakora instead of frying?

  • While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier 


  • alternative. However, the texture may differ slightly.

  • What can I serve with cabbage pakora?

  • Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.


  • How long do cabbage pakoras stay fresh?

  • Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.


  • Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:

These recipes from Manjula’s Kitchen are sure to elevate your culinary skills and delight your taste buds!

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