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Cabbage and Cashew Pakoda | Cabbage and Cashew Gluten Free Fritters | Deep Fried Foods | Snacks

Cabbage and Cashew Pakoda | Cabbage and Cashew Gluten Free Fritters | Deep Fried

Cabbage and Cashew Pakoda is one the lip-smacking deep fried foods and snacks that is the best companion to the evening tea or coffee. It is a crispy and spicy snack with hint of spices that gives an aroma when you bite into the crispy outside and soft and flavorful insides of a pakoda. It is a famous dish from Northern part of India. Although, now it is one of the most common and best liked deep fried snack among all ages and all across India and also globally.


Cabbage - 1/2 cup (thinly shredded)

Chickpea flour - 1/2 cup (also known as Besan, as required to match the correct moisture in the mixture)

Fine Semolina - 1/4 cup (also known as Chiroti Rave in Kannada)

Rice flour - 2 tbsp (also known as Akki Hittu in Kannada)

Carom seeds - 2 tsp (also known as om kaalu in Kannada)

Green chillies - 3 (minced)

Ginger - 1 inch (grated)

Curry leaves - 20 leaves (roughly torn or chopped, optional)

Cilantro - 2 tbsp (thinly chopped)

Mint leaves - 2 sprig (thinly chopped, optional)

Turmeric powder - 1/8 tsp

Coriander seeds - 1 tbsp (freshly ground/crushed in a mortar pestle)

Cashew nuts- 1/4 cup (whole or roughly chopped, optional)

Chili powder - 1 tsp (or as per your taste)

Salt - 1 1/2 tsp (or as per your taste)

Oil - 2 tbsp (any high-heat oil of your choice, heated oil, Or Ghee if you are a vegetarian)

Oil - for frying (any high-heat oil of your choice)

Preparation 1. In a large mixing bowl add the cabbage and 1 tsp salt and combine well. 2. Mix in all the spices and seasonings; carom seeds, turmeric powder, coriander seeds (crushed), cashew nuts, chili powder, salt, green chilies, ginger, curry leaves, cilantro, mint leaves, into the cabbage and salt mixture. 3. Heat 2 tbsp oil and add to the mixing bowl and gradually add the rice flour, fine semolina into the mixture. 4. Now add the chickpea flour or besan into the combined ingredients slowly until the cabbage mixture turns into a thick paste consistency. 5. Heat the oil for frying and once the oil is hot enough to fry, spoon in the pakodas into the oil. Deep fry the bite size pakodas well and untill they turn dark golden brown in color. Fry the remaining pakodas in batches and enjoy 'em hot.

Note: A great snack on a rainy day with your favorite ketchup or sauce and a hot beverage of your choice, total bliss!

You may also prepare pakodas ahead of time for a larger group of people for potlucks, get-togethers, etc and right before you serve them spread the pakodas on a baking sheet and put them into the oven only after you have preheated your oven and then turned the oven OFF, leave them for 5-10 mins. This way the pakodas stay crispier and warm until you serve them.

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