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5 from 1 vote

Onion and Cabbage Pakoras

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetiser
Cuisine: Indian
Servings: 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
  • 1/2 tsp turmeric
  • Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)
  • 1/2 cup finely minced coriander leaves
  • A generous pinch of baking soda


  • Mix together all the ingredients and add just enough water so they hold together.
  • Heat oil, about 1 1/2 inches deep, in a pan.
  • 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.
  • 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.