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Cabbage Pakoda

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Cabbage Pakoda is a mouth-watering and all-time favourite snack all over India and a perfect dish served on a rainy day or cocktail party. This Indian deep fried fritter is addictive to most of us and is made with finely shredded cabbage, onions combined together with some spices, mixed with chick pea flour and a little rice flour and deep fried until golden in colour. Cabbage Pakoda is often sold at most curry points or road side food stalls in a radiating red colour tempting our hands to grab.

Pakoda  is a very popular Indian deep fried snack made with different vegetables dipped in a spicy gram flour batter (besan atta/ chickpea flour) and deep fried until crispy. A number of road side food stalls sell a variety of pakodas in the evening as appetizers or tea time snack or cocktail snacks. You could also find them in the menus of most Indian restaurants featured in the appetizer section.

Yummy crispy Pakoda with a steaming masala chai is a bliss eaten on a rainy day. It is stated that the word pakora is derived from the Sankrit word Pakvavata – a compound of pakva (means cooked) and vata (small lump) or its derivative vataka – a round cake made of pulse fried in ghee. Pakora is known by various names in India. Regionally in Indian states they are called as Pakoda, bajji, pakodi or bhajiyas.

Pakodas are generally made with either one or two ingredients such as onion, eggplant, potato, spinach, plantain, chili pepper or bread which is dipped in a spicy batter of gram flour and deep fried.

Pakoda recipes Some of the popular varieties of pakodas are Sandwich Paneer Pakoda, Crispy Spinach Fry Palak Pakoda, Chicken Pakoda, Moong Dal Pakoda, Onion Pakoda etc. Chickpea flour is the main base ingredient that combines spices and coats the vegetable in making the crispy pakoda.Versatility of Chickpea flour (besan atta) Chickpea flour (besan flour) is pale yellow in colour, has a delicate earthy and nutty flavour that is best suited to make savoury dishes.

It is gluten free and widely used in Indian cuisine. Chickpea or gram flour is a staple of Indian, Pakistani and Bangladeshi cuisines. Apart from using the besan in savoury dishes, it is also used in making a variety of luscious and lip-smacking sweet delicacies.

Some of the yummy sweet recipes from chickpea flour are Mysore Pak, Besan ladoo, Besan Halwa, Besan burfi and so on. Gram or besan flour is very versatile ingredient used for preparing a spicy dish that is very popular in the north Indian cuisine commonly known as Kadhi. It is thick gravy made of besan to which yogurt; spices are added to the cooked gravy and can be eaten with rice or rotis.

Dhokla is another well-known dish from the Gujarati cuisine made with besan. Generally the besan flour is said to be slightly heavy on the stomach, so over eating may upset hence watch out and relish delighting your palate. Apart from using in a variety of recipes, besan flour (chickpea flour) is useful as homemade remedy for a number of beauty regimes. They are used in facial scrubs, packs as well.

Gram flour or chickpea flour is a popular ingredient used in the Indian subcontinent for beauty purposes. It is considered to be very good for skin care, especially facial care, and is often used as a body scrub, or as part of a face pack. Besan is also rich in various nutrients including magnesium copper, folate, and manganese. It also contains iron, zinc, phosphorus, calcium and potassium.

How to prepare Cabbage Pakoda:


Cabbage, thinly sliced        -           250 gms

Carom seeds                         -           1 tsp

Chickpea flour                      -           200 gms

Rice flour                               -           100 gms

Coriander, chopped            -           1 bunch

Curry leaves, chopped        -           2 springs

Green chillies, chopped     -           4 nos

Onion, sliced                        -           1 no

Salt                                         -           to taste

Oil for deep frying

Directions: Take a bowl and add chickpea flour, rice flour, salt, carom seeds, oil, shredded cabbage, onions, green chillies, curry leaves, coriander and red chilli paste. Rest for 10 minutes as this helps in releasing of moisture from onions and cabbage. Just sprinkle little water if needed, mix all the ingredients to make pakoda mixture. Heat oil in a pan and when it becomes hot, deep fry the cabbage pakoda until crisp.

Serve hot with tea. Cabbage may not be one of the most liked or prettiest veggie that kids like to eat, but if Cabbage pakoda is prepared and served before them, it would all vanish within seconds and would ask for more. The flavours from the cabbage, spiced with green chillies, taste of crispy curry leaves all put together provides a comforting and refreshing feeling to your body and soul.

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