Crispy and Crunchy Kobi Pakoda

Crispy and crunchy kobi pakoda

Cabbage pakoda is a little different recipe from your regular pakoda reciprs. Monsoon has started. So pakora recipe is must. So far we have seen different bhaji recipes like kanda bhaji, batata bhaji, palak bhaji, bread pakoda, corn pakoda etc. Today we will be making cabbage or kobi pakoda. These turn out nice and crunchy. These pakoras get nice layers too. You can serve these for naivedya for God. I will be showing to cut cabbage easily into long shreds during this recipe. You can try this recipe at home.

Making pakoras during monsoon is a ritual. Pakoras and hot masala chai make the rainy evening more special. Even when we go for monsoon picnics we don’t return back without having pakoras. If you are bored of having the same pakoras then this is the best option for you.

Recommended Recipes

1. Palak Pakoda – Marathi Recipe
2. Bread Pakoda – Marathi Recipe
3. Corn Pakoda – Marathi Recipe
4. Batata Pakoda – Marathi Recipe
5. Kanda Bhaji – Marathi Recipe

Some Interesting facts about Crispy and crunchy kobi pakoda :-

As these pakoras don’t have garlic or onion in them you can offer it as naivedya. These pakoras get nice layers too. I will show you to cut the cabbage fine and effortlessly.

Crispy and crunchy kobi pakoda

Print Recipe

Serves: 3 People Preparation Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• Cabbage
• Finely chopped Coriander leaves
• Sliced Onion (Optional)
• 1 cup Besan
• 1/4 cup Rice flour
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Ajwain / Carom seeds
• Salt to taste
• Finely chopped Green chili
• A pinch of Baking soda
• Oil for frying

Instructions

Step 1: Remove the upper layers of cabbage and cut into 2 parts.

Step 2: Shred cabbage with the help of slicer.

Step 3: Wash cabbage really good and drain all the water from it.

Step 4: Add coriander leaves, onion and mix well.

Step 5: Add besan, rice flour, red chili powder, turmeric powder, ajwain, salt, green chili, baking soda and mix everything well together.

Step 6: Crush cabbage with hand while mixing so that moisture will be released.

Step 7: Knead it like dough. Do not use any water at all. Moisture from cabbage is enough for kneading dough.

Step 8: Separate the dough a little and make small bhaji from it.

Step 9: Heat up oil on medium heat in a pan.

Step 10: Drop bhaji into hot oil and fry well from both sides.

Step 11: When bhaji are fried well from one side flip them over and fry from other side too.

Step 12: When bhaji are fried well from both sides take them out, drain excess oil and transfer into a dish.

Step 13: Kobichi bhaji are all ready.

Step 14: You can have these as it is or with sauce or chutney.

Notes

• You can cut cabbage into slices with the help of knife if you want.
• You can add sliced carrot or capsicum as per your choice if you want.
• Adding onion is optional. You can skip it if you don’t want.

Recipe Video

Servings

The cabbage or kobi pakoda turn out nice and crispy. These get nice layers too. You can serve it as it is or with chutney or sauce and a hot cup of masala chai.