Crispy Cabbage Pakoda
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Shredded cabbage in spiced besan batter, shallow-fried or air-fried — crunchy cabbage pakoda for tea.
Cabbage pakoda is a small crispy fritter made from shredded cabbage held together with besan. It is the kind of thing you make when guests turn up at tea time and you have only half a cabbage.
Ingredients
How to Make It
Mix cabbage into seasoned batter.
Drop spoonfuls; air-fry or shallow-fry crisp.
Serve with chutney.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-heavy fritter with air-fry option. Better tea snack than plain deep-fried balls.
Shredded cabbage gives plenty of surface area, so the fritters get crisp edges quickly. Rice flour in the batter keeps them crunchy even when you air fry or use only a little oil.
Pro Tips
- →Batter coats, doesn’t drown.
- →Hot cook surface.
- →Serve fresh.
- →Salt the cabbage and let it sit for 10 minutes, then squeeze out the water.
- →Add only enough batter to bind. Too much and the pakoda turns doughy.
- →Drop small spoonfuls so they cook through at the centre.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Besan (chickpea flour): about 387 kcal; White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Onion mix.
- 2Methi add.
- 3Add chopped onion and a handful of curry leaves for a South Indian taste.
Frequently Asked Questions
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