Learn how to make Low Calorie Air Fryer Cabbage Pakoda recipe with step by step pictures. Healthy Cabbage Fritters video recipe.
Making snacks and fries in Air Fryer has become my latest obsession. In recent trials, I made Cabbage Pakoda in Air Fryer the healthy way with less than a teaspoon of oil. These healthy cabbage fritters can be served as a quick snack or even as a side dish for hot rice. I know that cabbage gets a lot of unnecessary hate, due to its strong smell and bland taste but in making these cabbage pakoras, you can easily mask the taste/smell of the vegetable and make the most delicious fritters. While any vegetable can be made into pakora, I especially love the texture and taste of cabbage pakoda in air fryer. It tastes almost similar to onion pakoda without adding a lot of onions.
Air Fryer Cabbage Pakoda
Cabbage Pakoda in Air Fryer is a healthy way to make fritters made using cabbage with less than a teaspoon of oil. Without having to deep-fry or worry about high calories, these cabbage pakoras can be made very easily in an air fryer in just about 12 mins.
Can you really get crispy crunchy pakoras in air fryer?
Yes, absolutely. It took me a few trial and errors to get the recipe right and when the below tips are followed, you will get consistent results every single time.
- Don’t add a lot of flour to the pakoda mixture. We just need a small amount of besan and rice flour to coat the vegetables. That way, the pakora remains crispy and not doughy. I usually use 3 tablespoon of besan and 1.5 tablespoon of rice flour for almost 1.5 cups of vegetable (cabbage + onions)
- Don’t add too much water to make the pakora mix. Use the water content in the vegetables to the maximum extent. Mixing in salt helps produce the required moisture to make the pakoda mixture.
- Don’t make tight balls of the pakora mix and instead just roughly clump them into loose clusters. Alternatively you could also just sprinkle the pakoda mixture all over the air fryer basket.
- Make sure the pakodas are turned half way through and coated with oil on both sides.
Serving Suggestions
Air Fryer Cabbage Pakoda is best served hot or warm with tomato ketchup or chutney of your choice. Although they retain their crispness to an extent even after cooling down, they taste best when hot.
Check out other healthy snack recipes
Checkout the video recipe for making Healthy Cabbage Fritters
Air Fryer Cabbage Pakoda Recipe with Step by Step Pictures
1. Preheat the air fryer at 200°C for 10 mins.
2. In a mixing bowl add 1 cup cabbage finely sliced, 1 onion finely sliced, 2 tablespoon mint leaves finely chopped, ½ teaspoon ginger garlic paste, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon garam masala powder, salt as needed and 1 teaspoon oil.
3. Mix everything well and let it rest it for 5 mins.
4. Now add 3 tablespoon besan/gram flour and 1.5 tablespoon rice flour.
5. Mix it together and if the mixture is too dry, add 1 tablespoon water and mix again.
6. The mixture should come together but not be runny.
7. Clump the mixture in loose clusters and place in preheated air fryer. Set the temperature at 180°C for 12 mins.
8. Half way through, grease with oil on both sides and flip them to the other side.
9. Once the pakoras are golden brown and crispy, remove them from the air fryer.
10. Serve hot immediately with tomato ketchup.
Recipe Notes
- Adjust the spices per taste preference.
- Depending on the air fryer make, the time and temperature settings may vary. Keep a close eye and adjust the cooking time as needed.
Recipe Card
📖 Recipe
Air Fryer Cabbage Pakoda | Healthy Cabbage Fritters
Equipment
- Air Fryer
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Cabbage Finely Sliced
- 1 Large Onion Finely Sliced
- 3 tablespoon Besan/Gram Flour
- 1.5 tablespoon Rice Flour
- 2 tablespoon Mint Leaves Finely Chopped
- ½ teaspoon Ginger Garlic Paste
- ½ tablespoon Kashmiri Red Chilli Powder
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Oil + ½ teaspoon extra for greasing
- Salt as needed
- Water as needed
Instructions
- Preheat the air fryer at 200°C for 10 mins.
- In a mixing bowl add 1 cup cabbage finely sliced, 1 onion finely sliced, 2 tablespoon mint leaves finely chopped, ½ teaspoon ginger garlic paste, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon garam masala powder, salt as needed and 1 teaspoon oil.
- Mix everything well and let it rest it for 5 mins.
- Now add 3 tablespoon besan/gram flour and 1.5 tablespoon rice flour.
- Mix it together and if the mixture is too dry, add 1 tablespoon water and mix again.
- The mixture should come together but not be runny.
- Clump the mixture in loose clusters and place in preheated air fryer. Set the temperature at 180°C for 12 mins.
- Half way through, grease with oil on both sides and flip them to the other side.
- Once the pakoras are golden brown and crispy, remove them from the air fryer.
- Serve hot immediately with tomato ketchup.
Video
Notes
- Adjust the spices per taste preference.
- Depending on the air fryer make, the time and temperature settings may vary. Keep a close eye and adjust the cooking time as needed.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Shuba
Amazing recipe. I have tried so many such recipes before but none of them came out the way this one did. It came out exactly as described. Loved it and healthy too. Thank you for the detailed notes.
Ramya
Thank you for the feedback 🙂 Glad you liked it!