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Tag: Deepjeevani Pakoda recipes

Quick and crispy Cabbage pakoda bhajji

Click here to seeCabbage Pakoda Bhajji recipe in Marathi

Cabbage pakoda bhajji

Cabbage pakoda bhajji

  • 250 gms of finely chopped cabbage
  • 4 tsp corn flour
  • 2tsp rice flour
  • ½ cup maize flour
  • ½ cup gram flour
  • 1 tsp turmeric powder
  • Red chili powder
  • Salt for taste
  • Finely chopped Coriander leaves [Optional]
  • 2-3 green chilies chopped finely [Optional]
  • Oil for frying


  1. Chop the Cabbage finally (Vertically)
  1. On chopped cabbage add corn flour, rice flour, maize flour, gram flour, turmeric powder, red chili powder, Salt. Mix the mixture diligently (slowly. Add little water if needed)
  1. Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the Cabbage Pakoda mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zigzag manner
  2. Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakoda turn golden and crisp.
  1. Drain on absorbent paper. Serve hot


Click here to seeCabbage Pakoda Bhajji recipe in Marathi
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Aloo Ka Pakoda Recipe

Click here to see Aloo Ka Pakoda Recipe in Marathi 

Aloo Ka Pakoda



  1. 3-4 Potatoes (Aloo)Aloo Ka Pakoda
  2. 2 Cups gram flour
  3. 2 tsp Rice Flour
  4. 1 tsp Red Chilli Powder
  5. ½ tsp Turmeric Powder
  6. 3 tsp hot Oil for Batter
  7. A pinch of salt
  8. A pinch of Soda Bicarbonate
  9. A pinch of Asafoetida (Hing)
  10. 2 tsp Chaat Masala (Optional)
  11. Oil for deep frying



  1. Slice the unpeeled potatoes on slicer. Soak them in bowl of salted water for 10 to 15 minutes.
  2. Combine the gram flour, rice flour, 3tsp hot cooking oil, red chilli powder, turmeric powder, asafetida, Soda bicarbonate and salt for a taste in a deep bowl. Add sufficient water and whisk to make a thick and smooth batter.
  3. Heat sufficient Oil in a Kadai
  4. Drain the potato slices from the water thoroughly. Dip them in the batter as we created above till they get completely coated and gently slide in to the hot oil in Kadai.
  5. Deep-fry, occasionally stir till golden and crisp. Drain on absorbent paper (Tissue Paper)
  6. Serve Hot crispy Aloo Pakoda’s.


Click here to see Aloo Ka Pakoda Recipe in Marathi