Cabbage Pakoda (Cabbage Pakora)

Updated: August 1, 2022, By Swasthi

Try these Cabbage Pakora for a delicious and addictive tea-time snack or appetizer. Love crunchy pakoras from the Indian sub-continent? You got to try this new variation with shredded cabbage, spices, herbs and gram flour. They are easy to make, ready in a flash and no one will know there is cabbage in these fritters. These are good on their own but a chutney and Chai make the perfect accompaniments.

Cabbage Pakoda

Recipe Comments

About Cabbage Pakora

If you ever end up with a not so fresh cabbage and don’t know what to do with it, do try out this! You won’t regret! Cabbage Pakora is sold like a hot cake in the South Indian street stalls and budget cafes when onion prices go high.

Once in every few years, onion harvest is ruined due to extreme weather conditions and the price of onions sky rocket in the following months. Onion Pakoda is the most popular pakora variety sold in the Indian sub-continent. With the onion prices going so high, budget cafes and street stalls came up with this idea of making pakora with cabbage instead of onions.

That’s how Cabbage Pakora became popular in South India. It’s not something you will find it often or is a staple in the households but people make it for various reasons. Some make these during festivals for a no onion no garlic pakora option. A lot of people make it only because they love the flavor of fried cabbage.

We come under the second category. Neither onions are expensive where I live nor do we eat a no onion garlic diet. But we love the fried cabbage flavor. The combination of cabbage, gram flour and carom seeds is fantastic and unbeatable. On occasions I have thrown in a handful of spinach or methi and they turn out even more delicious.

This recipe is from my Mom and like many other food enthusiasts she would be inspired from TV shows, magazines, news paper recipe columns and cookbooks. She would even add fine chopped cabbage in her Medu Vada (garelu) and Masala Vada to make Cabbage Vada. The best part was no one ever knew she added it.

Photo Guide

Step by step Photo Instructions

1. Cut cabbage to quarters and add them to warm water. Leave it for 10 mins, later remove and rinse with fresh water. Shred and drain completely to a colander.

2. Before making the cabbage pakora make sure there is no moisture in it. Add cleaned and shredded cabbage to a mixing bowl and add salt.

sprinkle salt to make cabbage pakora recipe

3. Add ginger garlic paste, coriander, curry leaves, chilies and ajwain.

spices herbs to make cabbage pakora recipe

4. Mix everything very well and squeeze well for 30 seconds. Keep this aside for 10 mins.

5. Add rice flour and besan.

addition of flour to make cabbage pakoda

6. Mix everything very well and taste test. The mixture has to be dry and not soggy. If it turns too dry, squeeze the mixture , cabbage will release moisture. You can also sprinkle 1 tbsp water and mix. If the mixture is soggy, add flour in the same ratios. 1 tbsp besan : 1/2 tbsp rice flour.


7. Heat oil in a kadai on a medium heat. When the oil turns just hot enough, regulate the flame to medium high, then slide small flat portions of the pakoda dough to the oil.

8. Fry until lightly golden. Then reduce the flame to low and continue to fry stirring often.

9. Take them off a bit early since they continue to cook even after removing from oil. Remove to a cooling rack or a kitchen paper.

Serve cabbage pakoda with tea or coffee and chutney.

Cabbage Pakoda Recipe

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Recipe Card

Cabbage Pakoda

Cabbage Pakoda (Cabbage Pakora)

5 from 12 votes
These crispy crunchy pakora are addictive and delicious. They are made with cabbage instead of the traditional onions which make them even more aromatic. Serve the hot with a cup of chai or with a chutney.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings3 to 4

Ingredients (US cup = 240ml )

  • 3 cups cabbage shredded
  • ¾ cup onions thinly sliced (1 large)
  • teaspoon sea salt (more if needed)
  • ½ cup besan (gram flour)
  • ¼ cup rice flour (or corn starch)
  • ¾ to 1 teaspoon ginger garlic paste (or ½ teaspoon ginger and garlic grated)
  • ¾ to 1 teaspoon carom seeds (ajwain)
  • 1 to 2 Green chilies chopped or use red chili powder to taste
  • ¼ cup coriander leaves chopped finely
  • 1 sprig curry leaves chopped finely
  • Oil for deep frying


  • Cut the cabbage to quarters. Put them in warm salted water for 5 to 7 mins. Rinse in fresh water. Shred and drain to a colander.
  • Transfer cabbage to a mixing bowl and sprinkle salt. Add chilies, ginger garlic paste, ajwain, sliced onions, coriander and curry leaves. Mix everything and squeeze very well for 30 seconds. Set aside for 10 minutes.
  • Add the flour and mix well to make a thick dough. Try not to add water. If the mixture looks crumbly. You can squeeze the mixture gently for the cabbage to release moisture further else sprinkle little water and mix.
  • Heat oil in a deep pan or kadai on a medium heat, To test if the oil is hot, drop a small portion of dough to the oil. It should sizzle and rise to the surface without turning brown. If it sinks the oil is not hot yet.
  • Regulate the flame to medium high and slide small flat portions of the dough to the hot oil. Do not disturb them for 2 mins.
  • Fry on a medium heat till light golden, reduce the heat and fry on a low flame till golden and crisp. Remove to a cooling rack and fry the next batch.
  • Serve cabbage pakoda hot with tea or chutney.


  • On various occasions I have found if the cabbage is too thick and crisp, the quantity of flour mentioned in the recipe is not sufficient. If that happens, add more gram flour and rice flour to bind the cabbage well.
  • If you want softer bhajiya kind of pakoras, make a loose batter but they will soak up oil slightly.

NUTRITION INFO (estimation only)

Nutrition Facts
Cabbage Pakoda (Cabbage Pakora)
Amount Per Serving
Calories 296 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 127mg6%
Potassium 346mg10%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 7g8%
Protein 6g12%
Vitamin A 70IU1%
Vitamin C 32.2mg39%
Calcium 46mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars

If I don’t have rice flour, can I use all gram flour?

That’s helpful. Thanks.

5 stars
Thanks for the nice recipe with step wise and pic.

5 stars
Yummy!! Made these and loved them

Lovely tea-time snacks recipe…