Jain Cabbage Pakoda – deep-fried fritters made from fresh cabbage, gram flour and spices without Onion or Garlic. It’s a perfect evening snack, especially during monsoon season. The recipe for Jain Cabbage Pakora/Cabbage Fritters is very easy & quick to prepare. Follow this test recipe & video tutorial (below) to make crispy & delicious Pakodas at home.

Ingredients:

• 2 cup Gram Flour/Besan
• 500g Cabbage
• 1 tsp. Black Pepper Powder
• 2 tsp. Red Chilli Powder
• 2 pinch Asafoetida
• 2 Green Chillies finely chopped
• Some fresh Coriander finely chopped
• ½ Lemon Juice
• 2-inch Ginger (optional)
• 1 tsp. Sugar
• Salt to taste
• Oil for Deep Fry

Instructions:

• Roughly chop Cabbage leaves (check instructions in the video below) and place in a large bowl.
• Add Coriander and Green Chillies.
• Add freshly grated Ginger; it’s an optional ingredient, you can skip but believe me it adds exquisite taste in Cabbage Pakodas.
• Now add Asafoetida, Black Pepper powder and Besan.
• The quantity of Besan depends on moisture released from freshly chopped Cabbage.
• Finally, add Sugar, Red Chilli Powder, Salt and Lemon Juice.
• Mix well all the ingredients, make sure all Cabbage leaves are coated well with Besan.
• Do not add water, moisture released from cabbage is enough to make the batter.
• Keep it aside for 10 minutes.
• After 10 minutes, add Besan as required and prepare the batter.
• Heat oil in a pan over medium-high flame.
• Deep fry Pakodas until they turn golden brown and crisp.
• Place Pakodas on a paper towel to remove excess oil.
• Serve Jain Cabbage Pakodas with Tomato Ketchup or Green Chutney.

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Watch Jain Cabbage Pakoda Recipe video in Hindi