Cabbage Pakoda (Gobi Pakoda), also known as Cabbage Pakora (Gobi Pakora), is a cherished appetizer made from grated cabbage and carrots, lovingly dipped in a specially spiced chickpea batter (besan) and deep-fried to a crispy delight. These treats are not everyday fare but are often reserved for Sunday feasts and special occasions, making them all the more special.
Their infrequent appearance and delicious taste make them highly anticipated. Both children and adults eagerly await these fritters, knowing how delightful they are. When served with a flavorful chutney or added to a Rajasthani kadhi, they become even more enjoyable. However, even on their own, these fried snacks are simply wonderful.
Serving Suggestions
Cabbage Pakoda pairs beautifully with various chutneys, enhancing its flavors and adding a refreshing contrast. Here are some chutney options:
- Mint Chutney: A refreshing chutney made with fresh mint leaves, yogurt, and spices.
- Tamarind Chutney: A tangy and sweet chutney made from tamarind pulp, jaggery, and spices.
- Coconut Chutney: A classic South Indian chutney made with grated coconut, green chilies, and spices.
These pakoras can also be served as a side dish with a main meal or as an appetizer during festivals and gatherings. They are particularly enjoyable when shared with fellow devotees, fostering a sense of community and togetherness.
Bhakti Thought
Cabbage Pakoda is more than just a snack; it is a symbol of love, devotion, and the joy of sharing. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming a simple act of cooking into a spiritual experience. May your kitchen be filled with the blessings of Krishna, and may your heart be ever devoted to His loving service.
PrintCabbage Pakoda (Gobi Pakoda)
Cabbage Pakoda (Gobi Pakoda), also known as Cabbage Pakora (Gobi Pakora), is a delightful snack enjoyed by many devotees and visitors to Hare Krishna temples worldwide. This crispy and flavorful fritter is a perfect example of how simple ingredients can be transformed into a divine offering. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 pakoda 1x
- Category: Appetizers & Street Food
- Method: Deep Fry
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 5 cups chopped cabbage (add julienned carrots for extra color and nutrition)
For the batter:
- ¾ cup Besan (chickpea flour)
- 1 tsp Turmeric
- 1 tsp Asofoetida (hing)
- ½ tsp Red chilli powder
- 1 tsp Garam Masala
- Salt to taste
- ¼ tsp Ajwain seeds (carom seeds)
- 2 tbsp Lemon juice (to puff the batter)
- Water (to achieve the right consistency)
Instructions
- Preparation of Vegetables: Begin by finely chopping the cabbage and julienning the carrots. Place them in a large mixing bowl.
- Preparing the Batter: In a separate bowl, combine besan, turmeric, asofoetida, red chilli powder, garam masala, salt, and ajwain seeds. Mix well.
- Combining: Gradually add the dry mixture to the chopped vegetables, ensuring that each piece is evenly coated with the batter. Add the lemon juice. Then, gradually add water to the mixture until you achieve a medium consistency—not too watery, but also not too thick. The batter should coat the vegetables but not be so thick that it remains doughy inside.
- Frying: Heat oil in a deep frying pan over medium heat. Once the oil is hot, use your hand to quickly pull in a bit of the batter, and using the side of the stainless steel bowl, quickly transfer it to the oil pot. Fry the pakoras until they are golden brown and crispy, which usually takes about 4-5 minutes. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
- Serving: Serve the cabbage pakoras hot with a side of chutney.
Notes
When cooking at home it is suitable to use a small pot for deep frying the pakoda. You will use much less oil and the cooking temperature can be more closely regulated for an even cook for each batch. I tend to cook 3 pakodas at a time for approximately 3 – 4 minutes.
Keep a stainless steel bowl with water nearby for washing your hands in between batches. This will ensure you don’t get batter on utensils, stove, etc.
The same batter can be used when preparing bread pakoda or sandwich pakoda.
Do not ommit the ajwain seeds (carom seeds) as their flavoring is what keeps the pakoda’s traditional flavoring.