• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rachna cooks logo

  • Home
  • Recipes
    • Beginner Recipes
    • Vegan
    • Vegetarian
    • Rice Dishes
    • Meat/Seafood
      • Chicken
      • Fish
      • Prawn | Shrimp
    • Festival
      • Diwali
      • Navratri
    • Pickle
    • Rotis
      • parathas
  • Cookbooks
  • Contact
  • Others
    • Privacy Policy
    • Disclosure Policy
    • Health & Fitness
      • Health
      • Fitness
  • Soup
  • Salad
  • Curry
  • Dry vegetable
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Air fryer Recipes
  • Instant Pot Recipes
  • Recipes
  • Cookbooks
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Air fryer Recipes
    • Instant Pot Recipes
    • Recipes
    • Cookbooks
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Air fryer Recipes » Air Fryer Indian Recipes

    Cabbage Pakoda

    By Rachna Published: Mar 16, 2023 · Modified: Mar 4, 2025 6 Comments

    Jump to Recipe
    Buy My Air fryer ecookbooks Here
    • 85shares
    • Facebook
    • Pinterest
    • Flipboard
    • Reddit
    • 85shares

    Cabbage Pakoda or cabbage fritters are a crunchy and delicious evening snack that goes really well with masala chai.

    Both deep fried and air fryer recipes are shared here. Cabbage is a vegetable that I love to cook with. It is my favourite in this cabbage and carrot salad, cabbage steak, in stir fries, noodles and wherever I want a crunchy vegetable side.

    I also love to make kimchi with it. This cabbage pakora recipe involves using finely chopped cabbage with onions and spices. Then one makes a batter of chickpea flour and rice flour (or cornstarch) for a crunchy treat.

    cabbage pakoras on a plate

    If you have never had pakoras, you are really missing out. Do try this onion pakoda, bread pakora, palak pakora and potato pakora. They are so tasty.

    You may also like: Paneer fingers, Chilli Cheese Toast, masala peanuts, Cheesy Broccoli.

    Ingredients

    Cabbage: This is the main ingredient. You can use both pink and green cabbage here.

    Onion: Finely sliced onion add a nice crunch to the recipe.

    Green chillies: I love them for little bites of heat.

    Chickpea Flour: Besan or chickpea flour is the base for most pakodas. 

    Rice flour: This is added to make the pakodas more crispy.

    You can substitute this with cornstarch or even skip it.

    Spices, herbs and salt: They are used to flavour the pakodas.

    Cilantro is used for its fresh taste.

    Ingredients for cabbage pakode in shallow bowls: shredded cabbage, sliced onion, salt, chickpea flour and rice flour, spices, chopped cilantro and chilli

    Variations

    1. These cabbage pakoda are vegan.

    They are also gluten free if you use rice flour and not cornstarch that is mentioned as one of the substitutes.

    2. You can add other vegetables like finely chopped potato, chopped peppers, spinach to the pakora batter for more variety.

    3. Add paneer or crumbled tofu to the pakoda for a protein rich fritter

    4. Make it spicier by adding chilli flakes or more green chillies. 

    5. Air frying or baking makes the cabbage pakodas healthier.

    Serving suggestions

    1. Serve cabbage pakodas hot as a snack with some green chutney and with masala chai.

    2. They also go very well on a snack platter with samosas and onion bhajiyas for parties.

    3. Serve them as a crispy side dish with hot dal and rice meal along with fresh cucumber salad.

    Expert Tips

    1. Do not make your batter runny. That will not make good pakodas.

    Your batter must be medium thick like dough.

    2. If deep frying, don’t use very hot oil or your pakodas may get very browned but not cooked well inside.

    3. While air frying, brushing them with a little oil while air frying gives them a closer to deep fried appearance.

    4. You can use cornstarch in place of rice flour or skip it and add some more besan or chickpea flour.

    5. Finely shredding the veggies makes them crispy when making pakodas.

    6. Don’t make very large fritters or they take very long to air fry or deep fry.

    Smaller ones turn crispier quicker.

    7. You can use a combination of purple and green cabbage for a nice contrast.

    8. For deep frying, use any oil of high smoking point like peanut oil or vegetable oil. In North India, mustard oil is used for deep frying pakodas.

    A close up top shot of air fried cabbage pakodas served on a white plate.

    Instructions

    Finely shred cabbage and keep aside.

    Finely slice onion and keep aside.

    Chop or mince ginger garlic (or use ginger garlic paste) and green chili.

    You could use jalapeño in place of green chilli or skip it if you don’t like the heat.

    In a wide bowl, take together shredded cabbage with sliced onion.

    Add garam masala, chilli powder or paprika, turmeric powder and ajwain or carrom seeds.

    Shredded cabbage, sliced onion with spices and seasonings in a bowl.

    Carrom seeds lend a unique flavour to the pakodas and are also good for digestion.

    If you can’t source them in your Indian grocery, then you can skip them or use some dried oregano in their place.

    Also add salt and ginger garlic paste.

    Mix everything together and leave aside for 5 minutes.

    The veggies will release some water and also absorb the flavours of the spices well.

    Cabbage, onion with spices and salt kept aside.

    Add minced chilli and cilantro leaves.

    Add chickpea flour or besan along with rice flour or cornstarch that you are using.

    You can also skip the rice flour.

    It is mainly used to make cabbage pakodas more crunchy.

    Chickpea flour and rice flour added to the shredded veggies with spices.

    Add 1 tsp. vegetable oil to the mixture.

    Mix well with your hands. Add very little water to form the batter.

    It should not be too runny but more like a grainy dough.

    Deep Frying

    Heat 1 cup oil in a hot pan or kadai.

    When it is medium hot, check by adding a drop of the batter.

    If it floats to the top with a lot of bubbles, your oil is ready for deep frying.

    Using your hands or spoon, make small fritters or pakoda and drop them gently into the medium hot oil.

    Cabbade pakode being deep fried in a cast iron wok.

    Don’t overcrowd your kadai. Fry them well on both sides till golden brown.

    Take out using a slotted spoon onto absorbent paper in a. plate. 

    Serve hot sprinkled with chaat masala and a side of chutney.

    Fried cabbage pakoda served on a white plate.

    Air frying Instructions

    Preheat air fryer at 360F or 180C for 4 minutes.

    Put a perforated parchment paper to line air fryer basket.

    This makes clean up easier and also prevents the pakodas from sticking to the basket.

    Now make small pakodas from the batter and place on air fryer basket.

    Make sure that there is enough space between them and no overlap.

    Cabbage pakodas placed on perforated parchment paper in air fryer basket ready for air frying.

    Air fry at 360F or 180C for 5 minutes.

    Brush pakodas with oil and flip them. Air fry for 3-5 minutes more on this side.

    After this time if your pakodas are not browned, increase the temperature to 200C or 390F.

    Air fry for 2-3 minutes more till they become browned and well cooked inside.

    Air fried cabbage pakoda served on a white plate.

    Take out your air fryer cabbage pakoda and serve them hot with ketchup or chutney.

    Oven Instructions

    Preheat oven at 350F or 175C. Line a baking tray with parchment paper.

    Place cabbage pakodas in one row.

    Bake at 350F or 175C for 10 minutes. Flip them and bake for 5-7 minutes more.

    They should get crispy edges. If they still don’t look cooked, you can bake for a few minutes more.

    Take them out and serve them hot with chutney or ketchup. Enjoy.

    FAQs

    1. How do I make my cabbage pakoda crispy?

    Adding some rice flour or cornstarch to the batter makes the pakoda crispy.

    2. How do I make the pakodas soft and light?

    Add ¼ tsp. baking powder to the batter to make the pakoda soft and light.

    Here's the recipe card:

    📖 Recipe Card

    A plateful of delicious cabbage pakoda

    Cabbage Pakoda

    Rachna Parmar
    These air fryer and deep fried cabbage pakora are a tasty snack that go so well with masala chai. Perfect savory treat.
    5 from 54 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 16 minutes mins
    Resting time 5 minutes mins
    Total Time 26 minutes mins
    Course Snack
    Cuisine Indian
    Servings 4
    Calories 151 kcal

    Equipment

    • 1 Air fryer
    • 1 Chef's knife
    • 1 Parchment Paper
    • 1 Cast Iron Wok

    Ingredients
     

    • 1 cup Cabbage finely shredded
    • ½ onion finely sliced
    • 1 green chilli finely chopped
    • 1 tbsp. cilantro finely chopped
    • 1 tsp. Minced garlic ginger or ginger garlic paste
    • ½ tsp. Garam masala
    • ½ tsp. Red chilli powder or paprika
    • ¼ tsp. Turmeric powder
    • ¼ tsp. Ajwain or carrom seeds or use dry oregano
    • ¾ cup chickpea flour or besan
    • 2 tbsp. rice flour or cornstarch optional
    • ½ tsp. Salt or to taste
    • 2 tsp. Olive oil or vegetable oil
    • 1 cup oil for deep frying
    • Some water

    Do you want to save this recipe?

    Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

    Invalid email address. Please enter again.

    Awesome! Check your email for your saved recipe.

    Instructions
     

    • Finely shred cabbage and keep aside.
    • Finely slice onion and keep aside. Chop or mince ginger garlic (or use ginger garlic paste) and green chili. You could use jalapeño in place of green chilli or skip it if you don’t like the heat.
    • In a wide bowl, take together shredded cabbage with sliced onion. Add minced chilli and cilantro leaves.
    • Add garam masala, chilli powder or paprika, turmeric powder and ajwain or carrom seeds.
    • Carrom seeds lend a unique flavour to the pakodas and are also good for digestion.
    • If you can’t source them in your Indian grocery, then you can skip them or use some dried oregano in their place.
    • Also add salt and ginger garlic paste.
    • Mix everything together and leave aside for 5 minutes. The veggies will release some water and also absorb the flavours of the spices well.
    • Add chickpea flour or besan along with rice flour or cornstarch that you are using. You can also skip the rice flour. It is mainly used to make cabbage. pakodas more crunchy.
    • Add 1 tsp. Vegetable oil to the mixture.
    • Mix well with your hands. Add very little water to form the batter. It should not be too runny especially for the air fried version.

    Deep Frying

    • Heat 1 cup oil in a hot pan or kadai. When it is medium hot, check by adding a drop of the batter. If it floats to the top with a lot of bubbles, your oil is ready for deep frying.
    • Using your hands or spoon, make small fritters or pakoda and drop them gently into the medium hot oil.
    • Don’t overcrowd your kadai. Fry them well on both sides till golden brown. Take out using a slotted spoon onto absorbent paper in a. plate.
    • Serve hot sprinkled with chaat masala and a side of chutney.

    Air frying Instructions

    • Preheat air fryer at 360F or 180C for 4 minutes. Put a perforated parchment paper to line air fryer basket. This makes clean up easier and also prevents the pakodas from sticking to the basket.
    • Now make small pakodas from the batter and place on air fryer basket. Make sure that there is enough space between them and they don't overlap.
    • Air fry at 360F or 180C for 5 minutes. Brush pakodas with oil and flip them. Air fry for another 3-5 minutes at 360F or 180C.
    • After this time if your pakodas are still not browned, increase the temperature to 200C or 390F and air fry for 2-3 minutes more till they become browned and well cooked inside.
    • Take out your air fryer cabbage pakoda and serve them hot with ketchup or chutney.

    Oven Instructions

    • Preheat oven at 350F or 175C. Line a baking tray with parchment paper.
    • Place cabbage pakodas in one row.
    • Bake at 350F or 175C for 10 minutes. Flip them and bake for 5-7 minutes more.
    • They should get crispy edges. If they still don’t look cooked, you can bake for a few minutes more.
    • Take them out and serve them hot with chutney or ketchup. Enjoy.

    Video

    Notes

    1.Do not make your batter runny. That will not make good pakodas. Your batter must be medium thick like dough.
    2.cIf deep frying, don’t use very hot oil or your pakodas may get very browned but not cooked well inside.
    3. While air frying, brushing them with a little oil while air frying gives them a closer to deep fried appearance.
    4. You can use cornstarch in place of rice flour or skip it and add some more besan or chickpea flour.
    5. Finely shredding the veggies makes them crispy when making pakodas.
    6. Don’t make very large fritters or they take very long to air fry or deep fry. Smaller ones turn crispier quicker.
    7. You can use a combination of purple and green cabbage for a nice contrast.
    8. For deep frying, use any oil of high smoking point like peanut oil or vegetable oil. In North India, mustard oil is used for deep frying pakodas. 9. Nutritional values are for air fried pakode. Deep fried ones will have used more oil.

    Nutrition

    Calories: 151kcalCarbohydrates: 24gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 308mgPotassium: 297mgFiber: 4gSugar: 4gVitamin A: 460IUVitamin C: 10mgCalcium: 27mgIron: 2mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos

    If you liked the recipe, I request you to leave a star * rating. Thanks.

    • 85shares
    • Facebook
    • Pinterest
    • Flipboard
    • Reddit

    More Air Fryer Indian Recipes

    • Kothimbir vadi served on a white plate.
      Air Fryer Kothimbir Vadi
    • Close up of sprouted moong pakode on a plate
      Air Fryer Whole Moong Pakode
    • Close up of Gobi 65 on a plate
      Air fryer Gobi 65 | Cauliflower 65
    • 5 Rajma cutlets served in a plate with green chutney
      Rajma Cutlets

    Reader Interactions

    Comments

    1. Dannii says

      March 17, 2023 at 1:56 pm

      5 stars
      These went perfectly with our homemade curry night. So easy to make too.

      Reply
    2. Sangeetha says

      March 17, 2023 at 3:22 pm

      5 stars
      These cabbage pakodas sound like the perfect snack to enjoy with a hot cup of chai! I'd love to add spinach or paneer to it. Can't wait to give this recipe a try!

      Reply
    3. Hayley Dhanecha says

      March 17, 2023 at 3:58 pm

      5 stars
      These are so flavourful and perfectly crispy pakoras, finished in no time with masala chai!

      Reply
    4. Katherine Kyle says

      March 17, 2023 at 4:11 pm

      5 stars
      This pakoras are incredible. I am gluten free and I really appreciate recipes that use chickpea flour. Thank you so much for sharing this. The spices go so well together, and best of all, it's a really budget friendly recipe.

      Reply
    5. Rita says

      April 05, 2023 at 7:01 am

      How do keep pakoras from sticking to the base. I have tried spray oil but lot of times they stick

      Reply
      • Rachna says

        April 05, 2023 at 6:58 pm

        You can either use spray on air fryer basket or what I find useful is using perforated parchment paper to prevent pakoras from sticking. You can read more here https://rachnacooks.com/parchment-paper-in-air-fryer/

        Reply
    5 from 54 votes (50 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi and welcome!

    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

    I offer Health and Nutrition Coaching aimed at helping you achieve fat loss, healthy eating habits and more stamina and flexibility.

    More about me →

    HEALTHY RECIPES

    • 3 air fried corn on the cob on a white plate.
      Air fryer Corn on the Cob
    • Air fryer Mushrooms
    • Air fryer beet chips on a white plate
      Air fryer Beet Chips
    • Close up of air fried chickpeas in a bowl
      Air fryer Chickpeas
    • Delicious roasted zucchini in a white plate
      Air fryer Zucchini No Breading
    • a bowl of roasted peanuts in air fryer with a spicy coating.
      Air fryer Peanuts

    LATEST RECIPES

    • 7 idlis after steaming on a white plate.
      Quinoa Idli Recipe
    • Indian cucumber salad served on a white plate.
      Indian Cucumber Salad or Kakdi Chi Koshimbir
    • Close up of delicious roasted baby potatoes in air fryer
      10 Air Fryer Recipes You’ll Never Get Tired Of!
    • fried eggs
      Easy 6-Ingredient Air Fryer Recipes You Must Try Now
    • Teriyaki salmon served on a plate.
      Air Fryer Teriyaki Salmon
    • Crispy shrimp with bang bang sauce on a plate
      March Madness Fuel: 10 Air Fryer Snacks That'll Keep You Cheering

    Footer

    ↑ back to top

    POLICIES

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    NEWSLETTER

    • Sign Up for emails and updates

    ABOUT

    • About
    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases. This blog earns income from affiliate links and ads.

    Copyright © Rachna cooks 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.