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Cabbage Pakoras

If you want to try something new and delicious with cabbage these pakoras are just the thing. Adjust the spices to your taste, depending on what you have in the cabinet. Seasoned spice blends with garlic and onion powder along with herbs and spices work great here. You’ll probably want to use the small grater disc on a food processor or a very thin setting on a mandoline to prepare the cabbage. Slicing the cabbage so thin allows more moisture to be released, helping the flour adhere.


  • 4 cups finely shredded cabbage
  • 1 cup besan (chickpea flour)
  • 2 tablespoons rice flour (will ensure a crispy pakora, you can use more chickpea flour if unavailable)
  • 1/2 cup cilantro, including stems
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cajun spice or other seasoning mix
  • 1/2 teaspoon salt

Mix the cabbage, cilantro and spices. Rub lightly, cabbage will release some juices. Add the flours and mix to make a wet dough that just comes together. Should not need additional water, but if the dough is too dry add a teaspoon of water at a time. Heat oil for frying. Once it’s heated through add tablespoon portions of the dough to the hot oil. Adjust heat as needed, as oil that’s too hot will cook the outside quickly and the inside will remain under cooked. Drain on a paper towel and serve with a cilantro sauce or other flavorful condiment.

Submitted by Zeba Basu, Tucson CSA