Kurkure Cabbage Pakora | Vegetarian Appetizer Recipes | Gluten Free | Flavour Diary

cabbage pakora recipe
I am not big fan of Cabbage but, i always find ways to include in diet at least fortnightly... like in Kofta Curry, Spaghetti nests with cabbage balls, in Spring Rolls , or in Pickle form, or in mixed veg curry, or cabbage fried rice, and on and on. 
Today's my way of having cabbage is in Pakora form...this is easy to make, crispy and best in monsoon season with a cup of tea and also great as appetizer and goes best along with Dal Chawal. 
Cabbage is an excellent source of vitamin C and vitamin K, containing more than 20% of the Daily Value (DV) for each of these nutrients per serving. Cabbage is also a good source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100 gram serving.
You might like other veggie Pakoras to try here are few to list

Beetroot Pakoda

Oats Spinach Pakoda

You may also like to check other Indian Appetizers
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Hyderabadi Dahi Vada
Lauki Ki Puri

Level: Easy
cook time: 25 mins
Prep time:5 mins 
Serves: 4
Cup: 250ml


3 cups finely chopped Cabbage
3/4th cup Besan(Gram flour)
2 teaspoon  Ginger Garlic paste
2 teaspoons Ajwain (caraway seeds)
teaspoon Red Chilli powder(to taste)
1/2 teaspoon Turmeric powder
1 teaspoon lime Juice
Salt to taste
1/4th cup Water
few curry leaves 
Oil to deep fry.

Take a big mixing bowl.Add all the ingredients except oil and keep aside for 10 mins. Mix all the ingredients well...the mixture will be dry but cabbage should be coated with gram flour batter. (adjust besan and water accordingly)
Heat oil in a pan and sprinkle the cabbage mixture in oil. 
and fry the pakora on high heat until they turn Golden color. Place them on a paper towel. Serve hot with tea or as a side dish along with Dal Chawal.

If you like soft pakoras then your batter should be bit runny and thick so add water and flour accordingly and fry as directed below
  1. Drop the batter and fry the pakoda in hot oil till half fry.Place them on a paper towel and let them cool down.
  2. Heat the oil again and place all pakoda into hot oil and fry them again till they are golden brown in color.
cabbage Pakora recipe pakoda recipe

Wanna try....let set go....
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  1. I'm not a fan of cabbage either but I love the idea of having it in pakoras. It's crunchy enough to hold it's shape and carry the spice flavours.

    1. hehe...we are in same boat...thank you Razena

  2. I also made some of these pakodas for Iftar during Ramadan... Yours looks delicious...

  3. That looks so yummy..perfect for monsoon!!

  4. Wow...crispy and yum....I recently had cabbage vada at a friends place and loved it...thank you for this recipe of pakora...will try this soon....

  5. I can finish off this one in no time. YUMMY!


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