৪

Cabbage Pakora

বাঁধাকপির পাকোড়া (Badhakopir Pakora)

The pakoras, golden and done.

Makes about 15 to 20 pakoras  ·  Deep fried  ·  Best with tea

মায়ের রেসিপি (Mom's Recipe)

These are পাকোড়া (Pakora): crispy, deep-fried vegetable fritters beloved across South Asia. Mom's version uses grated cabbage and onion bound with chickpea flour (বেসন/besan), seasoned with green chilies, and fried until golden and crunchy.

These pakoras are perfect as a snack with tea, as an appetizer, or as a side dish. The secret to extra crispiness? A pinch of baking soda and just a touch of sugar.

The ingredients

What the kitchen needs

The Vegetables

  • Cabbage (বাঁধাকপি) ½ head, grated
  • Onion (পেঁয়াজ) ½ large, grated

The Heat

  • Green Thai Chilies 4, chopped
  • Orange Chili (optional) small amount

The Binder

  • Dal Flour (ডাল/বেসন) ~½ cup
  • Baking Soda a pinch
  • Sugar (চিনি) a pinch
  • Salt (নুন) to taste

Garnish & Frying

  • Coriander Leaves (ধনে পাতা) small handful
  • Oil for deep frying

The method

The recipe, in three movements

Grate, mash, and fry: the whole chapter fits in one afternoon pot of tea.

Preparing the Vegetables

  1. Grate the using a box grater or food processor, about 3-4 minutes: this ensures even cooking
  2. Grate the the same way, about 1 minute
  3. Chop the finely, about 1 minute
  4. Combine all vegetables in a large mixing bowl
গ্রেট করা (grating)
বাঁধাকপি (cabbage)
প্রস্তুতি (preparation)
মসলা (spices)

Mixing the Batter (মাখা)

  1. Add to the vegetable mixture and mix well
  2. Add the and a little (if using)
  3. Add a , "ধনে পাতা" (dhone pata), for extra flavor
  4. Let it sit for about 5 minutes: the salt draws moisture from vegetables
  5. Mash by hand for 1-2 minutes: "We're mashing it to combine everything together very well"
  6. Add gradually: "She added more dal flour to make it more of like a drier mix"
  7. Add a : the secret to crispy pakoras!
  8. Add a : helps with browning
  9. Mix thoroughly for another 1-2 minutes: batter should be thick enough to hold together but not too dry
নুন (salt)
মাখা (mixing)
ডাল ময়দা (dal flour)
মেশানো (combining)
ব্যাটার তৈরি (batter ready)

Frying the Pakoras (ভাজা)

  1. Heat in a deep pan or kadai over medium-high heat, about 4-5 minutes: oil should be hot enough that batter sizzles immediately
  2. Take small portions of the mixture and drop gently into the hot oil
  3. Don't overcrowd: fry in small batches for even cooking
  4. Flip when needed, after about 1-2 minutes: pakoras will flip easily when the bottom is done
  5. Fry until golden brown on all sides, about 3-4 minutes total: they cook quickly!
  6. Drain on paper towels to remove excess oil
  7. Taste test: check one to make sure the inside is cooked through
তেল গরম (heating oil)
ভাজা (frying)
ডিপ ফ্রাই (deep fry)
প্যাটিজ (patties)
স্বাদ দেখা (tasting)
তৈরি! (ready!)

"আর না সব কাজ ই"

"Ar na sob kaj i"

And now all the work is done!

Mom's Tips

  1. Grate, Don't Chop: Grating vegetables ensures they cook evenly and quickly, creating better texture for binding.
  2. Let the Salt Work: Adding salt and letting the mixture sit helps draw out moisture naturally.
  3. The Baking Soda Secret: A tiny pinch creates air pockets, making pakoras extra crispy and light.
  4. Sugar for Browning: Just a pinch helps achieve that perfect golden-brown color.
  5. No Extra Water: Vegetables release enough moisture on their own. Adding water makes pakoras soggy.
  6. Hot Oil: Make sure oil is properly heated before frying. If too cool, pakoras absorb oil and become greasy.

Key Bengali Terms

Term Bengali Meaning
Pakoraপাকোড়াFried vegetable fritters
DalডালLentils (dal flour = chickpea flour)
BesanবেসনChickpea/gram flour
BadhakopiবাঁধাকপিCabbage
Peyajপেঁয়াজOnion
Kancha Morichকাঁচা মরিচGreen chili
Dhone Pataধনে পাতাCoriander leaves
BhajaভাজাFried
MakhaমাখাMixing/kneading
TelতেলOil
NoonনুনSalt
CheeniচিনিSugar

At the Table

Serve hot with:

Best enjoyed fresh and crispy on a rainy afternoon!