9 Ingredients | 25 minutes | Delicious vegan fritters with cabbage, jalapenos, and red onions. Perfect for a tea-time snack
Pakoda is a quintessential Indian tea-time snack, and is made with gram flour or chickpea flour, and stuffed savory vegetables. This recipe is for vegan fritters, stuffed with crispy cabbage, red onions, and jalapenos, with instructions for traditional pan frying, baking and air-frying.
The great thing about these cabbage fritters is that you can adapt them however you want. My recipe has jalapenos for some kick, and red onions. But if you want to tone down the spice, you can leave the jalapenos out.
What do you need to make these vegan fritters?
Cabbage, jalapenos, onions, and chickpea flour are the main ingredients. I typically sift red chili powder with my chickpea flour to make sure it’s evenly spread. You can also use cilantros in the recipe to give it some fresh herby notes!
How do you make sure the cabbage doesn’t get soggy?
The key is to chop them finely – I typically tend to just julienne them first, and then chop horizontally across so they end up as small pieces. Another benefit of chopping them this way is that the onions and cabbage end up being the same size, so you don’t end up with just a mouthful of cabbage.
What can I use instead of eggs to make vegan fritters?
Most fritters use egg as the binding agent – traditional Indian fritters like this cabbage pakoda, use besan (i.e. split chickpea flour ground more finely) which is a cornerstone of Indian snacking. This recipe uses chickpea flour, which is the more common variant available in most grocery stores.
That said, I’ve also tested this recipe with besan (you just need a bit less water for besan since it’s so fine). Overall, I find chickpea flour to be a great way to make sure the ingredients stay together while making the cabbage fritters (without using eggs or flax eggs).
How do you make these fritters? Can you bake them?
You actually have three options to make this recipe:
- The first is to pan fry it the traditional way. For this, I’d add 1/3 cup of vegetable or canola oil to a small but deep pan. Once it’s heated, you can drop the fritters in and fry them ~3 minutes on each side.
- You can bake it in the oven. Heat the oven to 425F, let the cabbage fritters sit on a sheet pan for a few minutes to firm up, and then pop them in for about 25 minutes, turning halfway through. Check to make sure they’re turning golden brown. If you have a “roast” open in your oven, use that to get extra crispy edges. This is what I’ve done below.
- Finally, you can also air fry them. Preheat the air fryer to 380F, drop the fritters in and cook for about 15 minutes, turning halfway through. Check to make sure they’re browning evenly.
How do I store fritters? How do I reheat them?
The best way is to first fry them, then let them cool completely. Once they’re at room temperature, place wax paper between each fritter and place them in an airtight container. You can free the fritters this way up to a month!
When you’re ready to eat them again, place them on a baking sheet, and bake at 400F for 10 minutes or so until heated well. Make sure you don’t burn them!
Alternatively, if you have an air fryer, you can pop them in there at 380F for about 5 minutes. That said, it’s quite easy to whip these up in real time – so if you can, try to make them fresh whenever possible!Print
Delicious vegan fritters (stuffed with cabbage and onions) i.e. cabbage pakodas – these are perfect for a tea-time snack, especially when the weather gets cold!
- 1/4 head of cabbage (chopped finely)
- 1/3 medium red onion (chopped finely)
- 1 jalapeno (chopped finely – optional)
- 1 cup of chickpea flour
- 1/4 cup of rice flour (for crispiness – substitute with all purpose flour if you don’t have rice flour)
- 1 tsp of garlic powder
- 2 tsp of red chili powder
- 1 tsp of salt
- 1 tsp of turmeric
- 2 tbsp of vegetable oil
- 1/3 cup of water (use 1/4 cup if using besan flour instead)
- If using oven, preheat to 425F (on roast setting, if that’s avaiable). Or pre-heat the air-fryer to 380F
- Add the chopped cabbage, onions, jalapenos, flour, spices and oil into a mixing bowl
- Stir well, add the water and fold into a rough batter
- Take a scoop of batter the size of a small lemon and shape into a fritter – place on a lined baking sheet if using an oven, roughly 2 inches apart. If using an air fryer, place into the air fryer basket evenly spaced out.
- Once the air-fryer or oven is ready, pop the fritters in. If using the oven, bake for 15 minutes, then turn over and bake for another 5. If using air fryer, bake for 15 minutes until golden brown
- Serve hot, with ketchup and/or mint chutney for a perfect snack!
- I typically sift my spices through my chickpea flour so it spices up the fritters more evenly but this is optional
- Make sure to not add too much water as this can cause the fritter to disintegrate – you want just enough to hold the ingredients together but not be watery!
- Category: Snack
- Method: Baked
- Cuisine: Indian
Keywords: cabbage pakodas, cabbage pakoda, cabbage fritters, cabbage bondas