Looking for a quick and delicious snack to brighten your tea time? Try this Purple Cabbage Pakoda, a colorful twist on the traditional pakoda. The vibrant purple cabbage adds a unique flavor and visual appeal, while the readymade bajji bonda mix makes preparation a breeze. Let’s dive into this simple and mouthwatering recipe!

Ingredients

1 cup purple cabbage, thinly shaved
1 medium onion, finely sliced
2 green chilies, finely chopped
1 sprig curry leaves, finely chopped
1 tsp ginger garlic paste
1 cup readymade bajji bonda mix
1 tbsp hot oil (for crispiness)
Water (as needed)
Oil (for deep frying)

Instructions

1. Prepare the Mixture

In a large mixing bowl, combine the thinly shaved purple cabbage, sliced onions, green chilies, chopped curry leaves, and ginger garlic paste. Mix well to ensure even distribution of flavors.

2. Add Bajji Bonda Mix

Gradually add the readymade bajji bonda mix to the vegetable mixture. Stir to coat all the ingredients evenly.

3. Incorporate Hot Oil

Heat a small amount of oil and carefully pour 1 tablespoon of hot oil into the mixture. This step is the secret to achieving crispy pakodas. Mix thoroughly.

4. Make the Batter

Add a little water, bit by bit, to form a thick, sticky batter. Ensure the batter clings to the cabbage and onion slices without being too runny.

5. Heat the Oil

Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of batter into it—it should sizzle and rise to the top.

6. Fry the Pakodas

Using your fingers or a spoon, drop small portions of the batter into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Cook the pakodas on medium heat until they turn golden brown and crispy. Remove with a slotted spoon and drain on a paper towel.

7. Serve Hot

Serve the hot and crispy purple cabbage pakodas with your favorite chutney or a steaming cup of chai.

Tips for Perfect Pakodas

Don’t overmix the batter: The vegetables should remain visible and not be drowned in the batter.
Maintain medium heat: Frying on medium heat ensures even cooking and crispy pakodas.
Use hot oil in the batter: This enhances the crispiness of the pakodas.

Why Purple Cabbage?

Purple cabbage isn’t just eye-catching—it’s also packed with antioxidants and nutrients. This recipe combines health and indulgence, making it an ideal snack for any occasion.

Enjoy these vibrant and crispy Purple Cabbage Pakodas as the perfect accompaniment to your evening tea or a rainy day indulgence!