Cabbage 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.