Cabbage and Mixed Veg Pakoda Recipe Easy and Crispy

If you’re craving a crispy, flavorful snack that’s both comforting and packed with wholesome vegetables, look no further than this delightful cabbage and mixed veg pakoda recipe. Pakodas are a beloved Indian fritter, perfect for rainy days, tea time, or whenever you want a crunchy treat.

This recipe brings together the crunch of cabbage with a colorful mix of vegetables, seasoned with aromatic spices and dipped in a chickpea flour batter that fries to golden perfection.

Not only are these pakodas delicious, but they’re also incredibly easy to make at home with simple ingredients you probably already have in your kitchen. Whether you’re a seasoned pakoda lover or trying them for the first time, this recipe will soon become a favorite.

Plus, it’s a fantastic way to sneak in extra veggies for your family and friends in a fun and tasty way.

So roll up your sleeves and get ready to make some irresistibly crispy, flavorful pakodas that will have everyone coming back for seconds!

Why You’ll Love This Recipe

This cabbage and mixed veg pakoda recipe is a perfect blend of nutrition and taste. The crunchy cabbage paired with other fresh vegetables creates a wonderful texture, while the chickpea flour batter adds a satisfying crispiness.

These pakodas are also:

• Vegetarian and gluten-free: Made entirely with chickpea flour, perfect for gluten-sensitive diets.
• Customizable: You can easily swap out vegetables based on what you have on hand or personal preference.
• Quick to prepare: Ready in under 30 minutes, making them ideal for a spontaneous snack or appetizer.
• Perfectly spiced: Balanced with the warmth of cumin, coriander, and chili for a delicious bite.
• Great for any occasion: Serve them at parties, with evening tea, or as a starter to a meal.

Ingredients

• 1 cup finely shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup finely chopped bell peppers (any color)
• 1/4 cup chopped onions
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour (for extra crispiness)
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup water (adjust as needed)
• Fresh coriander leaves, chopped (about 2 tbsp)
• Oil for deep frying

Equipment

• Mixing bowl
• Whisk or spoon
• Deep frying pan or wok
• Slotted spoon
• Knife and chopping board
• Measuring cups and spoons
• Paper towels or kitchen tissue for draining oil

Instructions

1. Prepare the vegetables: Finely shred the cabbage, grate the carrot, chop the bell peppers, onions, green chilies, and coriander leaves. Place all these vegetables in a large mixing bowl.
2. Make the batter: Add the chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt to the vegetables. Mix well to combine the dry ingredients evenly.
3. Add water gradually: Pour in water a little at a time while stirring to form a thick batter that can hold the vegetables together. The batter should be thick enough to drop from a spoon without spreading too much.
4. Heat the oil: In a deep frying pan or wok, heat enough oil over medium heat for deep frying. To test if the oil is ready, drop a small amount of batter into it; if it bubbles and rises to the surface steadily, it’s hot enough.
5. Fry the pakodas: Using a spoon or your fingers, drop small portions of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry the pakodas for about 4-5 minutes, turning occasionally, until golden brown and crispy.
6. Drain excess oil: Remove the pakodas using a slotted spoon and place them on paper towels to drain excess oil.
7. Serve hot: Enjoy your crispy cabbage and mixed veg pakodas immediately with green chutney or ketchup for dipping.

Tips & Variations

For extra crispy pakodas, add a pinch of baking soda to the batter just before frying. Be careful not to add too much, as it can affect the taste.

• Vegetable swaps: Feel free to add corn, peas, or spinach for a different twist.
• Spice level: Adjust the green chilies and red chili powder according to your heat preference.
• Baking option: For a healthier version, you can bake the pakodas at 400°F (200°C) for 15-20 minutes, flipping halfway, but the texture will be less crispy.
• Serve with dips: Mint-coriander chutney, tamarind chutney, or a spicy yogurt dip complement the pakodas beautifully.

Nutrition Facts

Serving Suggestions

Cabbage and mixed veg pakodas are best enjoyed fresh and hot. Serve them alongside a cup of masala chai or your favorite hot beverage for an authentic experience.

They also make a fantastic appetizer or snack for gatherings.

For a complete meal, pair these pakodas with a fresh salad or a bowl of Low Fodmap Appetizer Recipes. If you love exploring more vegetable-based recipes, check out the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another healthy option.

For a protein-rich accompaniment, try the Instant Pot Rabbit Recipe, which pairs wonderfully with crispy pakodas.

Conclusion

This cabbage and mixed veg pakoda recipe is a fantastic way to enjoy a flavorful, crispy snack that’s both satisfying and nutritious. The combination of fresh vegetables and aromatic spices creates a perfect balance of taste and texture.

Whether you’re serving them as an evening snack, a party appetizer, or a comforting treat on a rainy day, these pakodas will not disappoint.

Easy to prepare with pantry staples, these pakodas also offer versatility and can be customized to suit your taste buds or whatever vegetables you have at hand. So next time you want a wholesome snack that’s quick to make and delightful to eat, give this recipe a try.

Happy cooking!

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