Cabbage pakoras

Contributed by

Andrew Harrington

The Story

Crispy, crunchy and utterly delicious...this is Indian street food at its best

The food that is served in Indian restaurants is so different to what is eaten in the Indian home. The spice, the freshness and the zinginess...these factors are so often missing when eating outside the home. But here, the best of fresh, home-made Indian cuisine is encapsulated in these tasty little morsels...

Cabbage pakoras

Wondering what to do with that leftover cabbage...this recipe will solve all your problems!
Servings 4
Prep Time 45 mins
Cook Time 15 mins


  • 1/2 Green cabbage
  • 1 Brown onion
  • 1 Green chilli
  • 1-2 tsp Salt
  • 1 tsp Chilli powder
  • 1 tsp Turmeric
  • 1/2 tsp Asafoetida
  • 1/4 tsp Ajwain seeds
  • 3/4 cup Chickpea flour
  • 1/4 cup Rice flour
  • 1/2 tsp Baking soda


  • Place sliced cabbage, onion and green chilli in a large bowl with the spices (incl. salt) to sweat the veggies down.
  • Add the chickpea flour and massage through the veggies.
  • Once combined, add 1/2 cup water and keep massaging. Batter should be loose but not liquid.
  • Add rice flour and mix through. Adjust with a little extra water if required.
  • Leave mixture to sit for half an hour.
  • Bring a large pot with 3-4cm of canola oil up to a gentle heat (ready to slowly fry).
  • Just before you are ready to cook, add the baking soda and mix through.
  • Check oil is the right temperature by adding a small dollop of the mixture to the oil.
  • Cook for 30-40 seconds on one side to form a crust and then gently turn over. Turn multiple times during cooking (4-5 mins) until golden brown.
  • Take out onto paper towel and sprinkle with a little salt.
  • Eat immediately with your favourite sauce/chutney.
Course: entree
Cuisine: Indian

Join the Conversation

  1. Hi Kym – a ½ teaspoon of asafoetida can be replaced with 2 cloves of minced garlic, or 2/3 of a cup of minced onion. For ajwain you can substitute dried thyme or oregano.

  2. These look delicious! Can you suggest a replacement for Asafoetida? And ajwain seeds?

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