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Cabbage Pakora

বাঁধাকপির পাকোড়া (Badhakopir Pakora)

মায়ের রেসিপি — Mom's Recipe

About This Recipe

পাকোড়া (Pakora) are 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.

"আর না সব কাজ ই"
(Ar na sob kaj i) — And now all the work is done!

Makes: About 15-20 pakoras

Ingredients

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 Recipe

1

Preparing the Vegetables

  1. Grate the cabbage using a box grater or food processor — this ensures even cooking
  2. Grate the onion the same way
  3. Chop the green chilies finely
  4. Combine all vegetables in a large mixing bowl
Mom's technique: "I cut it on the grater" — grating rather than chopping creates the ideal texture for pakoras.
গ্রেট করা (grating)
বাঁধাকপি (cabbage)
প্রস্তুতি (preparation)
মসলা (spices)
2

Mixing the Batter (মাখা)

  1. Add salt to the vegetable mixture and mix well
  2. Add the green chilies and orange chili (if using)
  3. Add coriander leaves — "ধনে পাতা" (dhone pata) for extra flavor
  4. Let it sit for a few minutes — the salt draws moisture from vegetables
  5. Mash by hand — "We're mashing it to combine everything together very well"
  6. Add dal flour (ডাল) gradually — "She added more dal flour to make it more of like a drier mix"
  7. Add a pinch of baking soda — the secret to crispy pakoras!
  8. Add a pinch of sugar — helps with browning
  9. Mix thoroughly — batter should be thick enough to hold together but not too dry
Important: Don't add extra water — the vegetables will release their own juice. The mixture should be moist but not wet.
নুন (salt)
মাখা (mixing)
ডাল ময়দা (dal flour)
মেশানো (combining)
ব্যাটার তৈরি (batter ready)
3

Frying the Pakoras (ভাজা)

  1. Heat oil in a deep pan or kadai — oil should be hot enough that batter sizzles immediately
  2. Take small portions of the mixture and drop gently into hot oil
  3. Don't overcrowd — fry in small batches for even cooking
  4. Flip when needed — pakoras will flip easily when the bottom is done
  5. Fry until golden brown on all sides — 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
Yasmin notes: "Oh wow, they flip so quick" — watch carefully, these cook fast in hot oil!
তেল গরম (heating oil)
ভাজা (frying)
ডিপ ফ্রাই (deep fry)
প্যাটিজ (patties)
স্বাদ দেখা (tasting)
তৈরি! (ready!)

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

Serving Suggestions

Serve hot with:

  • Green chutney (পুদিনার চাটনি)
  • Tamarind chutney (তেঁতুলের চাটনি)
  • Tomato ketchup
  • A cup of hot চা (cha/tea)

Best enjoyed fresh and crispy on a rainy afternoon!