Cabbage Pakoda Recipe with step by step instructions.తెలుగు వెర్షన్.

Cabbage Pakoda is very easy to prepare. In south India, especially in Andhra Pradesh usually, cabbage Pakodas are served at wedding parties and other ceremonies. And it is a regular recipe in all meals hotels. either Thotakura/Amaranthus pakoda or cabbage pakoda are regularly served.

Fresh cabbage is an excellent source of natural antioxidants, vitamin C. You can get all of its nutrients only when eaten raw, like eating in salads. Deep frying them is not good. It will lose all its nutrients. But occasionally it is ok. So I prefer making this recipe Occasionally.

cabbage pakoda absorbs more oil than usual. so you don’t need to add any water while mixing the batter. moisture in the cabbage is enough for mixing the batter. but still, they absorb oil. take them on to a paper napkin to get rid of the oil.

Pakodas must be fried on a medium flame. They can be served as snacks or with Rice. They taste even better when served with Hot rice, rasam or Pappu Charu. I hope you try and enjoy the recipe.

ఈ రెసిపీ తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.

Text version of Cabbage Pakoda Recipe

Cabbage pakoda Recipe

300 grams cabbage grated
4 green chilies finely chopped
1/4 cup mint leaves chopped
2 sprigs curry leaves
1- inch ginger chopped
Salt to taste
1 tsp Ajwain/carom seeds
1 cup Besan/Chickpea flour
A pinch of food color(optional)
Oil for deep-frying

take a mixing bowl, add grated cabbage, chopped green chilies, chopped ginger, chopped mint leaves, curry leaves, Ajwain, chickpea flour, and salt.
mix it well. do not add water. add a little water only if needed.
heat oil in a pan for deep-frying.
take small portions of batter and drop into the oil carefully.
fry them until they turn into nice golden brown color.
take them out on to a paper napkin and serve hot.

cabbage pakoda recipe