Cabbage Pakoda / Mutta Koss Pakoda

Cabbage Pakoda / Mutta Koss Pakoda

Cabbage Pakoda:


Cabage 1/4 kilo thinly sliced (maybe 3″ lenth)
Begal gram flour 1 cup
Rice flour few spoons
Red Onions medium size 2 thinly sliced
Gren chilies thinly sliced 6
Freshly wet-ground mint- 2-3 spoon
Ginger 3″ inch- peel and wet grind
Garlic 6 cloves -peel and wet grind
Fennel seeds 2-4 spoons
Curry leaves 1 cup
Salt as per taste
Baking soda 1-2 pinch
Bakind salt 1-2 pinch
Ghee 1-2 spoons
Oil for frying.


In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well…..until all the salt dissolves thoroughly.

To this add gram flour, rice flour. Mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.

Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this. (If you add any water to this….it becomes bonda or bajji)

Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakoras…..sprinkle water very sparingly over your dry mixture.

Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.

Deep fry them till golden to redish brown color.

Serve hot with hot or tomato sauce.


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