Cabbage Onion Pakoda

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For the Cookbook Challenge this week, I decided to share the pakoda that I made last week. It was made healthy by the addition of cabbage, it didn’t have much of onions and more of cabbage. Konda almost didn’t know by the looks, however the moment she tasted she realized that it had cabbage.

I made a stiff batter so as to get the pakodas crispy and flaky.  The days are hectic and busy with kids being at home. So this has to be a hurried post, rather than an elaborate one.I have made Cabbage pakoda in another way as well.


Cabbage Onion Pakoda

Onions pakodas are always a hit, make it heathly by including cabbage in the batter.
Course Appetizers & Starters
By Cook Method Stovetop
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Srivalli


  • Cooking Oil for Deep frying
  • 1 cup Cabbage
  • 1/2 cup Onions
  • 1/2 cup Besan appr.
  • 1/2 cup Rice Flour appr.
  • 2 to 3 Green Chillies
  • Salt to taste
  • 1 tsp Red Chilli powder
  • leaves Curry Leaves handful
  • Coriander Leaves handful
  • 1/2 tsp Cooking Oil
  • 1 tsp Ghee


  • How to make the Cabbage Onion Pakoda
  • Wash and shred the cabbage and onions as julienne, Fine chop the green chilies, curry leaves and coriander leaves.
  • Once the cabbage is washed, drain it on a colander.
  • In a wide bowl, take the cabbage, onions, oil/ghee, mix in the salt and red chili powder along with curry leaves, coriander leaves. Mix well and keep it aside for 5 - 7 mins.
  • Water comes out of this mixture and you mix in the flour without adding any water. The batter has to be stiff for the pakodas.
  • Heat a kadai with oil, drop in the batter as small batches. Cook on both sides and drain on a kitchen towel.
  • Serve hot.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

This goes for the May Week 2, Cooking from Cookbook Challenge  Group

Linking this to Fabulous Feast Friday #14

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