How to Make Cabbage Pakora with Mint Chutney

Pakoras are a beloved Indian snack, known for being crispy, spicy, and incredibly satisfying. While onion and potato pakoras often take the spotlight, cabbage pakoras are a hidden gem that deserve your attention. Thinly shredded cabbage creates a wonderfully crunchy and light fritter that is perfect for a rainy day, an afternoon snack, or as an appetizer for a dinner party.

This recipe will guide you through making perfectly crispy cabbage pakoras from scratch. To complete the experience, we’ll also whip up a fresh and zesty mint chutney that provides the ideal cooling contrast. This recipe is simple, uses common pantry staples, and is sure to become a new favorite.

What You’ll Need: Ingredients

This recipe is divided into two parts: the cabbage pakoras and the mint chutney.

For the Cabbage Pakoras:

• 2 cups finely shredded cabbage (about half a medium head)
• 1 small onion, thinly sliced (optional, but recommended)
• 1 cup gram flour (besan)
• 2 tablespoons rice flour (for extra crispiness)
• 1 teaspoon grated ginger
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon red chili powder
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt (or to taste)
• Water (as needed, use sparingly)
• Vegetable oil, for deep frying

For the Mint Chutney:

• 1 cup fresh mint leaves, packed
• 1/2 cup fresh cilantro, packed
• 1 small green chili
• 1-inch piece of ginger
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2-3 tablespoons water (as needed for blending)

Step-by-Step Instructions

Follow these easy steps to create your delicious pakoras and chutney.

Step 1: Prepare the Pakora Batter

In a large mixing bowl, combine the shredded cabbage, sliced onion, grated ginger, chopped green chilies, and fresh cilantro. Add the salt and mix everything well with your hands. Let this mixture sit for about 10-15 minutes. The salt will draw out moisture from the cabbage, which is key to creating a batter that doesn’t require much extra water.

After 15 minutes, you’ll notice water has collected at the bottom of the bowl. Now, add the gram flour, rice flour, turmeric powder, red chili powder, and carom seeds.

Use your hands to mix everything together. The moisture from the cabbage should be enough to form a thick, coarse batter that coats all the shreds. If the mixture feels too dry, add water one tablespoon at a time until it just comes together. Be careful not to add too much water, as a wet batter will lead to soggy pakoras. The mixture should be thick and chunky.

Step 2: Fry the Pakoras

In a deep pan or kadai, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a tiny piece of the batter into it. If it sizzles and rises to the surface quickly, the oil is at the right temperature.

Carefully drop small, irregular-shaped portions of the batter into the hot oil using your fingers or a spoon. Don’t overcrowd the pan; fry the pakoras in batches to ensure they cook evenly and get crispy.

Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crisp on all sides. Use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining batter.

Step 3: Make the Mint Chutney

While the pakoras are frying or cooling slightly, you can quickly prepare the chutney.

In a blender, combine the mint leaves, cilantro, green chili, ginger, lemon juice, cumin seeds, salt, and sugar. Add 2 tablespoons of water to help it blend.

Blend until you have a smooth, vibrant green paste. If the chutney is too thick, add another tablespoon of water and blend again until you reach your desired consistency. Taste and adjust the salt or lemon juice if needed.

Serving Your Cabbage Pakoras

Serve the hot, crispy cabbage pakoras immediately with the fresh mint chutney on the side. The warm, savory crunch of the pakoras paired with the cool, zesty chutney is a flavor combination that is simply irresistible. They are best enjoyed with a hot cup of tea or coffee.

This simple recipe shows how a humble vegetable like cabbage can be transformed into a show-stopping snack. Enjoy making—and eating—these delightful treats.