cabbage pakoda recipe | lachhedar patta gobhi ke pakode | cabbage bhajiya (2024)

cabbage pakoda recipe | lachhedar patta gobhi ke pakode | cabbage bhajiya with detailed photo and video recipe. an easy and simple crispy pakora recipe made with shredded cabbage with a combination of spices. unlike any other traditional pakoda recipes, which are made with either besan or rice flour, this lachhedar pakoda is made with a combination of flours. it is a perfect evening snack that can be relished with a cup of tea or coffee.

cabbage pakoda recipe | lachhedar patta gobhi ke pakode | cabbage bhajiya with step by step photo and video recipe. deep-fried snacks or pakora’s are one of the favourite tea time snacks for most of us. these are generally made with a choice of vegetables, but some vegetables may not be suitable for every day of a week. hence we may need an alternative vegetable and cabbage-based lachhedar patta gobhi ke pakode is one such easy and simple pakora.

most of the indian pakora recipes are based on besan or chickpea flour which does its job very well but may not yield a crispy or lachhedar pakora. well, some do prefer that way whereas someone like me prefer a crispy one. ever wondered how the street vendors get a crispy or a flaky deep-fried snack? well, the answer is here? the trick is within the flour used in these kinds of pakoda. you would need besan flour to bind whereas rice and cornflour to make it crisp. well, you may achieve the crispiness with just rice or corn flour but it may not stick to the cabbage. hence this combination of 3 flours makes it ideal for most of the pakora snacks to make it crisp and lachhedar.

furthermore, some more additional tips, suggestions and variants to the cabbage pakoda recipe. firstly, try to use fresh, tender and juicy cabbage for this recipe. we do not want to add any water and the moisture within the cabbage is more than sufficient for binding the flours to cabbage. secondly, you may very well add different types of vegetables on top of the cabbage grate. you may add carrot, capsicum, onions, and even palak leaves, but you have to slice it as cabbage. lastly, drop these pakora balls in hot oil on a high flame and turn it to medium to low after it is dropped to oil. also, deep fry these in small batches.

finally, i do request you to check my other related snacks recipes collection with this post of cabbage pakoda recipe. it mainly includes my other related recipes like cabbage roll, cabbage paatra, cabbage vada, cabbage pakoda, veg pakora, cauliflower pakoda, onion pakoda, moong dal vada, corn pakoda, paneer pakora. further to these i would also like to mention my other similar recipe categories like

• street food recipes
• breakfast recipes
• paratha recipes

cabbage pakoda video recipe:

recipe card for lachhedar patta gobhi ke pakode recipe:

how to make cabbage pakoda with step by step photo:

how to make cabbage pakora recipe:

1. firstly, in a large bowl take ½ cabbage. make sure to shred the cabbage slightly thin.
   
2. add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
   
3. squeeze and mix well making sure everything is well combined.
   
4. now add ½ cup besan,½ cup rice flour and ¼ cup cornflour.
   
5. mix well making sure the flour is coated well to the flour.
   
6. further, pour 2 tbsp hot oil over the mixture and mix well. pour oil makes the pakoda crispy.
   
7. now taking a small ball sized mixture and drop in hot oil.
   
8. deep fry keeping the flame on medium.
   
9. stir occasionally, until the pakoda turns golden brown and crisp. drain off over kitchen paper to remove excess oil.
   
10. finally, enjoy lachedar cabbage pakoda with dahi lahsun chutney.
    

how to make dahi garlic chutney:

1. firstly, in a small bowl take1 cup hung curd.
   
2. add2 tbsp green chutney, 2 clove garlic,¼ tsp chilli flakes, ¼ tsp pepper and ¼ tsp salt.
   
3. mix well until the chutney turns to a silky smooth consistency. finally, enjoy dahi garlic chutney with pakoda or kebab.
   

notes:

• firstly, make sure to fry on medium flame, else the pakoda will remain raw from inside.
• also, do not add soda to the mixture. soda makes the pakoda fluffy and not crispy.
• additionally, for the dip use thick and creamy curd to get a nice silky dip.
• finally, if lachedar cabbage pakoda does not hold and disintegrates while frying, then add a tbsp of besan and mix well.