Cabbage Pakoda Recipe or Crispy Muttagoes Thool Pakoda is an easy snack to make at home for kids. You can serve this for evening tea time snack.
Not many are fond of cabbage and getting them to eat it this way is the smart move. We can make it as regular pakodas with Besan, Rice flour, etc along with spices and other vegetables. Similarly, because we drop the batter as bits, we can also make this Thool Pakoda.
Onion Thool Pakoda is a very popular version. We make this cabbage thool pakoda as well. This version is a bit spicier and masala as we have freshly ground spices added along with onions, green chilies, curry leaves, and coriander leaves.
What is Muttagoes Thool Pakoda?
Muttagoes is cabbage in Tamil and Thool refers to small bits. Depending on time we make it the regular way or else with these spices added as well. Likewise, we call it Cabbage pakodi in Telugu while these are called Pakora in the North.
During my Mega BM Thali theme, I made a Pakoda Platter, showcasing different pakodas, Bajjis commonly made at home. I am yet to share many of the recipes cooked for the platter. The Bread Bajji is one of our most loved dishes from my childhood.
Other Pakoda varieties for you to try!
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Ingredients used to make this Cabbage Pakoda Recipe
Besan - Gram flour or chickpea flour is the main flour used to make this pakoda. At times I use fried gram flour or potukadali maavu as well.
Rice Flour - Rice Flours makes the pakoda crispy and adds texture.
Spice Mix - We add freshly coarsely ground coriander, fennel, and cumin seeds to the pakoda
Other vegetables and herbs - We mostly add onion julienne, green chilies, curry leaves, and coriander leaves.
Step by Step Pictures for making Cabbage Thool Pakoda
How does this Thool Pakoda differ from regular crispy Pakoda?
Similar to Onion Thool Pakoda, Cabbage Thool Pakoda is also first dusted with dry besan flour along with rice flour.
This makes the flour coat the vegetable well and you can actually drop it into hot oil by sprinkling over it and not dropping it as balls.
Make sure the oil is hot and once you sprinkle the cabbage coated into the oil, lower the flame to medium and cook for few minutes, making sure the vegetable gets cooked to crispy texture.
While it is getting cooked, make sure you separate the pakodas with the help of the ladle.
Some Non Veg Pakodas
Cabbage Pakoda | Cabbage Thool Pakoda
- 1.5 Besan / Gram Flour
- 1/2 cup Rice Flour
- 2 cups Cabbage finely shredded
- 1/2 cup Onion julienne
- 1 tsp Ginger Garlic Paste
- 1 tsp Red Chili Powder
- 3 to 4 Green Chillis finely chopped
- 2 sprigs Curry Leaves
- Handful Coriander Leaves
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- Salt to Taste
- Cooking Oil for Deep Frying
- 1 tsp Hot Oil
- Wash and shred the cabbage very finely.
- Take it in a wide bowl, add onion julienne, ginger garlic paste.
- Next add the salt, red chili powder and mix well.
- Add the curry leaves, coriander leaves, and slit green chilies.
- Now add coarsely ground spice powder.
- Mix well and add the besan and rice flour.
- The water in the vegetables will make the flour coat the vegetables well.
- Sprinkle some water just to make it more coated.
- Heat the oil and when it is hot, take a handful of the batter, sprinkle over hot oil.
- When it sizzles up, lower the flame and cook until it turns crispy.
- Drain using a slotted ladle over a kitchen towel and let the oil drip, if any.
- Serve hot with sauce.
For More Pakoda Ideas: