Cabbage pakora (fritters) with sweet and spicy tamarind sauce

These cabbage pakoras were essential for movie nights when I was growing up. I’ve adapted a super simple, vegan version of this recipe and served it with a cucumber and tomato salad.

Cabbage pakora (fritters) with sweet and spicy tamarind sauce
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Yield: 5-6

Cabbage pakora (fritters) with sweet and spicy tamarind sauce


  • 1/2 small head cabbage, shredded
  • 1 1/2 cup flour
  • 1/2 onion, diced
  • 1/3 tsp. baking powder
  • 1 cup water
  • canola oil
  • 2 flax eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 4-6 thai peppers, chopped (optional)
    Tamarind sauce:
  • 1/2 cup maple syrup
  • 1 tbsp tamarind paste
  • 1 tsp garam masala
  • salt and pepper to taste


  1. In a large mixing bowl, combine the salt, cabbage, and onion and squeeze with your hands in order to break the fibers and release water. Mix in the rest of the pakora ingredients.
  2. In a medium-sized pan, pour 1 inch of canola oil and heat over the medium setting. Once hot, drop in tablespoons of the pakora mix.
  3. After 15 seconds, turn the pakoras with a perforated ladle or fork. Keep turning every minute or so until golden brown. Let the oil drain from the pakoras by setting them on a paper towel-lined plate.
  4. While the pakoras are frying, mix the ingredients for the tamarind sauce in a small bowl and microwave on high-power for 10-15 seconds at a time until the sauce is warm. Drizzle over pakoras when serving.