# How to Make Crispy Cabbage Pakoras Using Rice Flour for Evening Snacks

> Make delicious and extra-crispy cabbage pakoras at home using rice flour, semolina, and a special spice paste without absorbing too much oil.

**Type:** article · **Category:** Food · **Published:** 2026-11-08 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/food/chawal-ke-aate-aur-patta-gobhi-se-banayein-ekdam-crispy-pakode-58042 · **Language:** English
**Tags:** Cabbage Pakora, Rice Flour Recipe, Crispy Snacks, Evening Snacks, Vegetable Fritters, Cooking Tips

According to Usha, a homemaker from Ranchi, making exceptionally crispy and tasty pakoras at home begins with gathering the right ingredients. To start, you will need rice flour, but if you do not have it readily available, you can soak regular rice in water for four hours and then grind it into a smooth paste. Once you have the rice base, mix in two tablespoons of wheat flour, two tablespoons of gram flour (besan), and half a tablespoon of semolina (suji). Combine all these dry elements thoroughly before incorporating a freshly ground spice paste.

## Preparing the Flavorful Batter and Cabbage Mix
For the spice paste, grind together turmeric powder, whole coriander seeds, black pepper, chili, ginger, and garlic until smooth. Add a portion of this flavorful masala paste into your flour and semolina mixture, blending everything evenly along with salt according to your taste. Next, take finely chopped cabbage and mix it thoroughly into the batter so that every single piece is well-coated with the spiced mixture, ensuring rich flavor in every bite.

## Frying Techniques for the Perfect Crunch
Heat oil in a heavy-bottomed frying pan or kadhai, and once the oil is adequately hot, drop small portions of the cabbage batter into it. Deep-fry the batches on medium-high heat until they turn a beautiful golden brown color, then carefully remove them from the oil. Because of the special combination of rice flour and semolina, these cabbage fritters turn out remarkably crispy and light, absorbing significantly less oil compared to traditional onion-based pakoras.

## What this means for you
This traditional snack recipe helps individuals prepare a delicious and crispy evening snack at home with minimal hassle.

- **Health Effect:** The use of rice flour and semolina ensures that the fritters absorb less oil during deep-frying compared to standard recipes.
- **Kitchen Budget:** The recipe utilizes basic, everyday household ingredients and kitchen staples without requiring any expensive purchases.

## Why this happened
Traditional fritters rely heavily on gram flour which can sometimes absorb excess oil and lose crispiness quickly. Adding rice flour and semolina alters the texture to make it much crunchier.

- **Ingredient Selection:** Rice flour and semolina create a sturdy outer crust that prevents oil saturation during high-heat frying.
- **Spice Integration:** Freshly ground ginger, garlic, and whole spices provide a robust flavor profile that distinguishes it from ordinary snacks.

## Questions & Answers

### 1. What is the alternative if rice flour is not available for cabbage pakoras?
If rice flour is not available, you can soak regular rice in water for four hours and grind it into a paste.

### 2. What flours and semolina are added to the batter?
Two tablespoons of wheat flour, two tablespoons of gram flour, and half a tablespoon of semolina are added.

### 3. Why do these pakoras absorb less oil?
The incorporation of rice flour and semolina creates a crispy exterior that absorbs significantly less oil.

### 4. What ingredients go into the ground spice paste?
The spice paste includes turmeric powder, whole coriander, black pepper, chili, ginger, and garlic.

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