Onion and Cabbage Pakoras
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Indian
Serves: 8
  • About 2 cups of finely sliced onions and cabbage (use any proportion you wish)
  • 1 cup chickpea flour (besan)
  • 1 tbsp cumin seeds + 1 tbsp ajwain seeds, coarsely ground
  • 1-2 tsp red chilli powder
  • ½ tsp turmeric
  • Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)
  • ½ cup finely minced coriander leaves
  • A generous pinch of baking soda
  1. Mix together all the ingredients and add just enough water so they hold together.
  2. Heat oil, about 1½ inches deep, in a pan.
  3. When the oil reaches about 350-375 degrees, lower the heat to about medium and drop about a tablespoon of the mixture, one at a time, into the oil. Don't worry about shaping the pakoras which should be rather shapeless. Also, don't crowd the pan.
  4. Deep-fry each pakora on both sides until golden-brown. This should take 4-5 minutes. If they brown too fast, lower the heat because the outside will get cooked and the inside will remain raw.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/rainy-day-and-spicy-hot-pakoras/