Cabbage pakoda recipe | How to make kosu vade | Cabbage vada recipe | Cabbage pakora
By Latha on June 14th, 2017
Cabbage pakoda or kosu vade recipe explained with step by step pictures and a video. Cabbage pakoda or pakora is prepared using cabbage, gram flour, rice flour, red chili powder, curry leaves, coriander leaves and asafoetida. Cabbage pakoda is very similar to onion pakoda but it is familiar by name kosu vade or vada in Karnataka.
Cabbage pakoda or kosu vade is very easy to prepare and tastes too good. These are my favorite. We can prepare many recipes using cabbage like cabbage palya, cabbage sambar, cabbage dosa, cabbage rice bath, cabbage fritters..like this the list goes on. But whenever I buy cabbage, I will end up making palya or stir fry. Because we all in our family like cabbage palya or stir fry.
If you are looking for more deep fried snacks or fritters recipes then do check my mangalore buns, doddapathre bajji, crispy chilli bajji, goli baje, stuffed mirchi bajji, masala vade, banana chips, potato chips, kayi vade, maddur vada and many more recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- Half of a medium sized cabbage
- 1.5 cup gram flour
- 1/2 cup rice flour
- 1 tsp red chili powder
- 1 - 2 green chili finely chopped
- 2 tbsp finely chopped curry leaves
- 2 tbsp finely chopped coriander leaves
- 1/2 tsp grated ginger (optional)
- 1/4 tsp asafoetida
- Salt as per your taste
Instructions for making cabbage pakoda or kosu vade:
- Finely chop the cabbage. I generally put it in the salt water for 5 minutes (water and 1/2 tsp salt).
- Squeeze and drain the excess water and transfer the chopped cabbage into a big container.
- Add in red chili powder, chopped green chilies, chopped curry leaves, chopped coriander leaves, grated ginger (optional), salt and asafoetida.
- Mix well but do not add any water.
- Next add in gram flour (besan) and rice flour.
- Squeeze and mix well. Do not add any water now also. If you feel it is very dry then sprinkle very little water. I didn't add any water since I had immersed chopped cabbage in water.
- Next take a small portion of dough or batter. We need to scoop it, shape it a bit and drop it into the hot oil.
- So heat oil in a deep frying pan. When the oil is hot drop the dough or batter in to the hot oil in small amounts.
- Fry them under medium flame until they reach golden brown colour. Enjoy hot cabbage pakoda or kosu vade.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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