Monsoon is almost here and one dish Indians relish the most is Pakodas! Cabbage Onion Pakoda are crispy fritters made with cabbage and onion. These are quite famous throughout India. We Indians crave for pakodas whenever it rains heavily. We relish these with hot cup of tea/coffee. These fritters are also called khekda bhajji (Crab shaped fritters) as they look like crab legs due to shredded cabbage and onion. If you don’t have or want to use cabbage, you can just make Onion Pakoras. Traditionally, Pakoda/pakora/bajji are deep fried however some prefer air fried version too.
You can make pakodas with any of veggies of your choice like potato, cauliflower, capsicum, okra etc. One way is to prepare a batter. Veggies are dipped in the batter and fried to perfection. Other way is to coat veggies with flour and spices then fry. Pakodas turn out very crunchy this way.
You may also like these snack recipes:
I have given step by step pictorial recipe below. In addition there is a detailed recipe at the end with measurements. This is my way of making these pakodas. They come out crispy and tasty.
Step by Step Recipe of Cabbage Onion Pakoda:
- We need below ingredients.
- Finely chop cabbage, rinse and keep aside.
- Thinly slice onion and keep aside.
- In a bowl, add chopped cabbage and onion.
- Add Turmeric, Red chili Powder and salt. Mix well.
- The add roughly chopped coriander leaves and mix again.
- Cabbage and onion will release moisture after some time. Then add gram flour (besan) and rice flour.
- Combine well.
- Take small dumplings and fry in medium hot oil until crispy.
- Take out on a paper towel and serve hot with ketchup or green chutney and tea.
Cabbage Onion Pakoda are crispy fritters made with cabbage and onion.
- 2 cups Cabbage shredded
- 1 Onion thinly sliced
- ¼ tsp Turmeric
- 1-2 tsp Red Chili Powder
- 1 handful Coriander leaves roughly chopped
- 4 tbsp Rice Flour
- ½ cup Gram Flour (Besan) or as needed
- Oil for frying
- Salt per taste
-
Wash shredded cabbage and keep in colander for draining water.
-
Slice onion thinly and lengthwise. Keep aside.
-
In a bowl, take shredded cabbage and onion. Make sure there is no water.
-
Add turmeric, red chili powder and salt. Mix well using hands or spoon.
-
Keep aside until cabbage onion mixture releases moisture. Meanwhile heat oil in a kadhai.
-
Then add rice flour, gram flour as required in the cabbage onion mixture. Don't add too much.
-
Take small portion of the mixture and drop in a medium hot oil.
-
Similarly add more such dumplings. Fry until brown and crispy.
-
Drain on the paper towel to absorb excess oil. Serve with ketchup, chutney or as is.
What do you like to relish in monsoon? Share your feedback in the comments!
