Cabbage Pakora
Snek • Malaysia
How to Make Cabbage Pakora (Traditional & Healthy Version)
Cabbage Pakora is a beloved vegetarian snack found at many Malaysian pasar malam (night markets) and Indian-Malaysian eateries. Crispy on the outside and tender inside, these pakoras are made with locally sourced kubis (cabbage), besan (chickpea flour), and an aromatic mix of spices. Traditionally enjoyed with a tangy dipping sauce, Cabbage Pakora is a staple for teatime gatherings and family celebrations in Malaysia. The dish traces its roots to North Indian communities but has been warmly embraced by Malaysia’s multicultural landscape, especially among Indian Malaysians. Local adaptations often include vibrant ingredients like daun kari (curry leaves) and cili padi for an extra kick. Thanks to its plant-based ingredients, Cabbage Pakora is a great choice for vegetarians and those seeking a healthier, high-fiber snack. Its irresistible crunch and robust flavors perfectly capture the essence of Malaysian street food culture, making it a delightful treat for all ages.
Bahan-bahan(untuk 1 small plate (about 5-6 pieces))
- 2 cups Kubis (cabbage), finely shredded (local Malaysian cabbage)
- 1 cup Besan (chickpea flour) (available at Indian grocers)
- 1/2 cup Bawang merah (red onion), thinly sliced
- 2 tbsp Daun kari (curry leaves), chopped (fresh preferred)
- 1 Cili padi (bird’s eye chili), finely chopped (optional for heat) - pilihan
- 1/2 tsp Serbuk kunyit (turmeric powder)
- 1/4 tsp Serbuk lada hitam (black pepper powder)
- 1/2 tsp Garam (salt) (to taste)
- 1/3 cup Air (water) (adjust as needed)
- for shallow frying Minyak sayuran (vegetable oil) (use canola or sunflower for health)
Arahan
- 1
In a large mixing bowl, combine shredded kubis, bawang merah, daun kari, and cili padi.
3 minutes
Use fresh cabbage for maximum crunch and flavor.
- 2
Add besan, serbuk kunyit, serbuk lada hitam, and garam to the bowl. Mix well to coat the vegetables evenly.
3 minutes
Sift besan to avoid lumps in the batter.
- 3
Gradually add air (water) to the mixture, stirring until a thick batter forms. The batter should coat the vegetables but not be runny.
2 minutes
Add water slowly—a thick batter yields crispier pakora.
- 4
Heat minyak sayuran in a shallow pan over medium heat. Ensure oil is hot but not smoking.
5 minutes
Test oil temperature by dropping a small bit of batter; it should sizzle immediately.
Kenapa hidangan ini sihat
This healthy Cabbage Pakora recipe uses minimal oil and lots of fresh vegetables, making it a guilt-free snack for those watching their calories. Using besan instead of white flour increases protein and fiber content, promoting satiety and stable blood sugar. The inclusion of antioxidant-rich spices and fresh chilies further boosts its nutritional value, making it a wholesome choice for clean eating.
Cabbage Pakora offers a nutritious blend of plant-based protein from besan, fiber from cabbage, and antioxidants from spices like turmeric and black pepper. Cabbage is rich in vitamins C and K, supporting immune and bone health. Curry leaves provide antioxidants, and shallow frying minimizes oil uptake, making this snack lighter than traditional deep-fried versions. The dish is naturally gluten-free if certified besan is used and can be made vegan-friendly.
Petua
- 💡Tip 1: Use ice-cold water for the batter to make pakora extra crispy.
- 💡Tip 2: Always slice cabbage and onions thinly for even cooking.
- 💡Tip 3: Add a pinch of baking soda for a lighter, fluffier texture.
Penyimpanan & hidangan
Store leftover pakora in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
