vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Cabbage Pakoda

BANANA HOMEMADE BISCUITS

Banana Homemade Biscuits

Banana’s, egg and dry fruits when mixed together and made into cookies give an excellent ...

SOYA KHEEMA KACHORI

Soya Kheema Kachori

Soya kheema is a vegetarian snack recipe and it is rich in protein....

RAVA LADDU SUJI SEMOLINA

Rava Laddu Suji Semolina

This Indian dessert is very tasty and also hugely popular. It's perfect to make when time...

PUFF PASTRY

Puff Pastry

It is a light, flaky, mechanically leavened pastry containing several layers of fat ...

SAKINALU

Sakinalu

A telangana snack made to celebrate the harvest festival of Andhra Pradesh,Sankranthi. ...

Onion Potato Salli

Onion Potato Salli

Combination of onoins and potatoes with parsi style of cooking and the special method of ...

Cabbage Pakoda Recipe, Band gobi, How To Make Cabbage Pakoda Recipe

Cabbage Pakoda Recipe | Crisp cabbage pakora - It is very easy and quick to make. This is perfect late afternoon snack with hot cup of tea on this cold weather.

Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of... Read More..

About Recipe

Gos koora, Muttaikose, Bandha kopi

How to make Cabbage Pakoda

(4 ratings)
51 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Cabbage Pakoda
Author : Vahchef
Main Ingredient : Cabbage
Servings : 6 persons
Published date : December 05, 2016


Ingredients used in Cabbage Pakoda
• Curry leaves - 2 springs.
• Green chilly - 4 numbers.
• Onions (small) - 1 numbers.
• Oil - 0 to fry.
• Carom seeds - 1 teaspoons.
• Salt - 0 to taste.
• Cabbage - 250 grams.
• Rice flour - 100 grams.
• Check pea flour - 200 grams.
• Coriander chopped - 1 bunch.
Method:
  1. Take a bowl add check pea flour, rice flour, salt, carom seeds, oil, shredded cabbage.
  2. Add onions, green chilly, Curry leaves chopped coriander, red chilly paste, rest for 10 minutes onions amp; cabbage come out the moisture.
  3. Add some water and mix this make it like pakoda mixture.
  4. Heat oil and deep fry the cabbage pakoda.





Cooking with images Kobi, Kosu





Articles


Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of glucosinolate(s). The English Name Cabbage derives from the Normanno-Picard caboche (head), possibly from boche (swelling, bump). Cabbage was created by on-going synthetic choice for reductions and also the only section of the plant which are consumed may be the leafy head; more specifically, the circular bunch of immature leaves, not including the partly unfolded outer leaves.

 

 Cabbage can be used in a number of recipes because of its normally spicy taste. The so-called "cabbage head" is commonly eaten uncooked, cooked, or preserved in the tremendous variety of recipes. It's the key factor in coleslaw. Generally, this veggie is popular in Chinese delicacies particularly included in to the soups or stews. Cabbage soup is most widely used in Central and Eastern Europe, and cabbage is surely a component in particular sorts of borscht.

 

Cabbage can be used in lots of well-known recipes in India as an example the cabbage kofta curry, channa cabbage and also the cabbage foogath. Boiling tenderize the leaves and produces sugars, which results in the feature "cabbage" fragrance. Steamed cabbage becomes stigmatized due to its robust cooking aroma and the fact that it leads to flatulence. Furthermore, boiling cuts down on the cabbage's anti-cancer qualities. It's also be ready and offered with lots of other veggies or boiled meat. Cabbage rolls, a kind of dolma, is definitely an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by putting the entire head of cabbage in the freezer, after which loaded with a combination of chopped meat and/or rice.

 

Cabbage is loaded with vitamin C. Additionally, it consists of quite a lot of glutamine, an amino acid which has anti-inflammatory qualities. Cabbage may also be contained in dieting plans, because it is a low calorie food. There are lots of types of cabbage depending on form and duration of maturity. You will find three main kinds of cabbage: green, red, and Savoy. The leaves of Savoy cabbage tend to be more beautiful and yellowish-green colored. Green and red cabbages possess a much more described flavor and crispy consistency in comparison with Savoy cabbage's much more fragile nature.

 

 Red cabbage consists of added health advantages not present in green cabbage. Durable, plentiful, and low-cost, cabbage is really a longstanding nutritional staple across the world and it is so broadly harvested and stores very well that it's accessible all year around. Nevertheless, it's at its ideal in the late winter and fall months when it's in season.

 

Cabbage is loaded with vitamin K and vitamin C. It's also an excellent way to obtain fiber, manganese, folate, and vitamin B6 potassium and omega-3 fatty acids. Cabbage can also be an excellent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein. The health advantages of cabbage contain therapy for constipation, stomach ulcers, headache, excess fat, skin problems, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease Cabbage is comparatively low-cost however one of many wealthiest with regards to protective vitamins.

 

Cabbage Pakoda is a lip smacking and all-time favorite snack throughout India along with an ideal recipe offered on the rainy day or party. This Indian deep-fried fritter is addictive to the majority of us and is made from well shredded cabbage, onions used together with a few seasonings, together with chick pea flour plus a little rice flour and deep-fried till golden color. Cabbage Pakoda is usually sold at most of the curry points or road side food stalls in the radiating red color luring our hands to get.


comments

 


 
  You need to login to continue, click here
 

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2017-02-16

Fantastic.I love cooking n you are my favourite chef .All the recipes posted by...

  • profile image
  • GRUBDUDE

    •  14  
    •  391  
    •  5  
   2013-06-05

Fart and Fart? LOL

 
  • profile image
  • MSE. Dzirasa

    •  14  
    •  391  
    •  5  
   2013-06-05

Hmm yummy pakoda...vahchef you are DA BOMB....WAIT A MINUTE...I'm number one...


  • profile image
  • Abir Das

    •  14  
    •  391  
    •  5  
   2013-06-05

Dear Vahchef, could you not have used a little beetroot paste to color them Red?

  • profile image
  • rk1271

    •  14  
    •  391  
    •  5  
   2013-06-05

Hahahaha! Thanks Chef. You made me laugh with the fart comments.

  • profile image
  • SladderBux

    •  14  
    •  391  
    •  5  
   2013-06-05

Chef, can you show us how to make a proper veal cordon bleu? your a master chef,...


  • profile image
  • Anand Alphonse

    •  14  
    •  391  
    •  5  
   2013-06-05

Fart n fart.... ;O

 
  • profile image
  • Waqas Zaib

    •  14  
    •  391  
    •  5  
   2013-06-05

I prefer the natural looking one but as another has said you can use beetroot ju...

  • profile image
  • Rubina Aziz

    •  14  
    •  391  
    •  5  
   2013-06-05

I love the way you explain and your lovely conversation between cooking it makes...


  • profile image
  • Rubina Aziz

    •  14  
    •  391  
    •  5  
   2013-06-05

I mean to say as you said fart and fart..:)

 
  • profile image
  • Dhiya Almosawi

    •  14  
    •  391  
    •  5  
   2013-06-05

Thanks Chef

 
  • profile image
  • staygulf83

    •  14  
    •  391  
    •  5  
   2013-06-05

Is pakoda the same as pakora?

 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group