Halwai March 25, 2021


• 1 medium sized- Cabbage (Green/Purple)
• 2 medium sized – Potatoes, boiled and mashed.
• 1/4 tsp – Garam Masala powder
• A pinch of baking soda
• 1 cup – Garbanzo Bean flour (besan)
• 1 tsp- Ground cumin (jeera powder)
• 1 tsp – Ground coriander (dhania powder)
• 1 tsp – dried Fenugreek leaves (methi leaves)
• 1/2 tsp- crushed carom seeds (ajwain)
• 1/2 tsp- Paprika (red chilli powder)
• 1 tsp – Salt or to taste
• 1 tbsp – Peeled and finely minced /ground Ginger
• 1/2 cup- Water
• 2 – 3 cups- Oil to fry
• 4-5 sprigs – Cilantro.


  1. Cut the cabbage into two halves and boil in water – either in the microwave or on the stove – for 5-7 minutes.
  2. Add a pinch of baking soda to retain the colour of the cabbage.
  3. Now separate the leaves and drain the water.
  4. Sift the besan in a bowl and mix with jeera, dhania, methi, carom seeds and red chilli powder. Add salt and water to make a thick paste.
  5. Add hot oil to the batter just before dipping the pakodas.
  6. Now add garam masala, ginger, a pinch of salt, and chopped coriander leaves to the mashed potatoes.
  7. Take a cabbage leaf and spread some mashed potato evenly on it. Cover this with another leaf.
  8. Now roll the whole thing together.
  9. Dip this into the thick batter. Keep aside.
  10. Repeat for all the leaves.
  11. Heat oil in a wok/skillet over high and deep fry all the pakodas.

Recipe courtesy of Arpita