Crispy, golden-brown pakoras are a beloved treat, and this recipe elevates the classic with the addition of flavorful cabbage. These Cabbage Pakoras are a perfect addition to your Ramadan Iftar spread, offering a delightful balance of textures and tastes. The satisfying crunch contrasts beautifully with the tender cabbage, creating a truly addictive snack. Imagine the aroma of sizzling spices mingling with the sweetness of the cabbage – a culinary experience that's both comforting and exciting. This recipe is easy to follow, even for beginner cooks, and requires readily available ingredients.
Forget complicated recipes and lengthy preparations! This simple yet delicious Cabbage Pakora recipe is perfect for those busy Ramadan evenings. These pakoras are not only incredibly tasty but also a healthy and refreshing alternative to heavier Iftar dishes. Ready to create a batch of these irresistible snacks? Let's dive into the step-by-step instructions to make these crispy Cabbage Pakoras.
Tools Needed
- Bowl
- Knife
- Sieve
- Frying pan
Ingredients
- Cabbage: 1 small
- Onion: 1 medium
- Green chilies: 2-3
- Coriander leaves: 1 small bowl
- Mint leaves: optional
- Salt: 1.5 tsp
- Turmeric powder: 0.5 tsp
- Red chili powder: 0.5 tsp
- Red chili flakes: to taste
- Celery: a pinch
- Kasuri Methi (dried fenugreek leaves): to taste
- Dry coriander (coarsely chopped): to taste
- Cumin seeds (ground): 0.5-1 tsp
- Gram flour (besan): 1-1.5 cups
- Water: as needed
- Oil: for frying
Step-by-Step Instructions
Step 1. Prepare the Cabbage and Spices
- Remove the outer leaves of the cabbage, wash it, and finely slice it. The finer the slices, the better.
- In a bowl, combine the sliced cabbage, finely chopped onion, green chilies, coriander, mint (optional), salt, turmeric powder, red chili powder, red chili flakes, celery, kasuri methi, and coarsely chopped dry coriander.
- Mix the spices well with the vegetables. Let it rest for 5-10 minutes to allow the vegetables to release their water.
Step 2. Make the Batter
- Sieve the gram flour.
- Add the sieved gram flour to the vegetable mixture. Mix well.
- Add water gradually to achieve a batter-like consistency.
Step 3. Fry the Pakoras
- Heat oil in a frying pan on low to medium heat.
- Add spoonfuls of the batter to the hot oil, ensuring not to overcrowd the pan. Fry the pakoras slowly, reducing the flame slightly once bubbles appear.
Step 4. Crisp to Perfection
- Cook until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Finely chopping the cabbage and onion is key for crispy pakoras.
- Letting the spiced vegetable mixture rest allows the vegetables to release water, resulting in crispier pakoras.
- Always fry pakoras on low to medium heat to ensure even cooking and crispiness. Avoid high heat, as this will burn the pakoras.
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Can I use a different type of cabbage?
Yes! While green cabbage works best, you can experiment with red cabbage or even Napa cabbage for a slightly different flavor.
2. How can I make these pakoras crispier?
Ensure your cabbage is well-drained before mixing with the batter. Also, use a good quality oil for frying at the right temperature (medium-high heat) and don't overcrowd the pan.
These crispy cabbage pakoras are a delightful addition to any Iftar spread, offering a unique and flavorful experience. Their ease of preparation makes them perfect for busy Ramadan evenings, allowing you to enjoy delicious homemade treats without excessive effort. So, gather your ingredients and embark on this culinary journey – your family and friends will thank you for it!