Onion Cabbage Pakoda – Tasty Indian Fritters – A tea time snack
Onion Cabbage Pakoda also called as Onion Cabbage Pakora | Pakodi is an Indian snack/appetizer in which thinly sliced onions & cabbage are mixed with seasoned flour and deep fried in oil. This is called as Vengaya Pakoda or Muttai Kos Bakoda in Tamil. Onion pakoras are one of the most common tea time snacks in India. First time ever, I prepared this pakora for a road trip and to my surprise, it remained crispier for about 6 hours. 🙂
Onion pakodas absorb more oil and it tends to get soggier soon. Adding cabbage to the onion pakodas is a good option for a better texture of onion pakoda without changing its flavor & taste. I prepared this dish for a get together, so a few pictures might not show the exact volume given here. I have adjusted the ingredients level for the convenience of readers. This would go great with your evening coffee on a rainy day. 😉
Over to the Onion Cabbage Pakoda – Vengaya Pakoda recipe from Homemaking Delight…
Onion Cabbage Pakoda Recipe – Tasty Indian Fritters – A tea time snack
Serves – 3 or 4
- Cabbage – 3 cups (thinly sliced)
- Onion – 1 cup (thinly sliced)
- Green Chillies – 2 (finely chopped)
- Besan/Gram Flour – 3/4 cup
- Rice Flour – 1/4 cup
- Water – Roughly between 1/4 – 1/2 cup
- Red Chili powder – 2 tsp
- Asafoetida – 1/2 tsp
- Ginger-garlic Paste – 1 tsp
- Cilantro – 2 tbsp
- Salt 2 tsp or as required
- Wash and drain the sliced cabbage and mix it with onions.2. Add gram & rice flour to the veggies and make a smooth paste by adding water. Then add ginger-garlic paste, chilli powder, hing, green chillies, cilantro & salt and mix well. Let it sit for 5-10 minutes.3. Heat oil in a pan. Once it is hot enough, scatter the mixture slowly into the oil using a fork.4. Cook the pakoras on both sides until golden brown. Remove it from oil and drain on a paper towel.5. Top it with fried curry leaves for more flavor. Serve your Onion cabbage pakoda warm with any chutney of your choice or with tea.6. Store the remaining Cabbage Pakoda (if any 😉) in an air-tight container.
- Though the Pakoras can’t retain the crunchiness for long time, it would stay crisp for 24-36 hours.
You can skip the cabbage & make this dish with just onions as Onion Pakoras.
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