Cabbage – 2 cup

Palak –¼ cup

Besan (Coarse) – ¼ cup

Salt -1 tsp

Turmeric – ½ tsp

Jeera Powder – 1 tsp

Dhania Powder – 1 tsp

Hari Mirchi (chopped) – 1½ tsp

Ginger Paste – 2 tsp

Hing – ¼ tsp

Coriander leaves – 1 TBS

Oil for frying

Yield – 15 to 20 pieces



  • Wash, drain and cut the cabbage into thin shreds.
  • Chop the palak. Wash and drain it.
  • Heat oil in a kadhai. This must be ready before mixing the batter.
  • Mix the vegetables along with salt, chopped chili, ginger paste and spices.
  • Mix besan. Do not add any water.
  • Fry the whole lot at one go.



  • Smaller pakoras are crispier.
  • Fry as soon as everything mixed, for the salt releases water continuously and the pakoras batter becomes thinner. This will hamper the crispiness of pakoras.
  • For large scale mix salt and besan simultaneously and fry quickly. In this case a bigger portion of besan is required.

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One Response so far.

  1. anand says:

    looks very delicious….thanks for sharing