Cabbage Leaf Pakodas

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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  • 1 medium sized- Cabbage (Green/Purple)
  • 2 medium sized - Potatoes, boiled and mashed.
  • 1/4 tsp - Garam masala powder
  • A pinch of baking soda
  • 1 cup - Garbanzo bean flour (besan)
  • 1 tsp- Ground cumin (jeera powder)
  • 1 tsp - Ground coriander (dhania powder)
  • 1 tsp - dried fenugreek leaves (methi leaves)
  • 1/2 tsp- crushed carom seeds (ajwain)
  • 1/2 tsp- Paprika (red chilli powder)
  • 1 tsp - Salt or to taste
  • 1 tbsp - Peeled and finely minced /ground ginger
  • 1/2 cup- Water
  • 2 - 3 cups- Oil to fry
  • 4-5 sprigs - Cilantro.

How to Make Cabbage Leaf Pakodas

  • Cut the cabbage into two halves and boil in water - either in the microwave or on the stove - for 5-7 minutes.
  • Add a pinch of baking soda to retain the colour of the cabbage.
  • Now separate the leaves and drain the water.
  • Sift the besan in a bowl and mix with jeera, dhania, methi, carom seeds and red chilli powder. Add salt and water to make a thick paste.
  • Add hot oil to the batter just before dipping the pakodas.
  • Now add garam masala, ginger, a pinch of salt, and chopped coriander leaves to the mashed potatoes.
  • Take a cabbage leaf and spread some mashed potato evenly on it. Cover this with another leaf.
  • Now roll the whole thing together.
  • Dip this into the thick batter. Keep aside.
  • Repeat for all the leaves.
  • Heat oil in a wok/skillet over high and deep fry all the pakodas.