Dr. Padma Garvey

The plant-based Doctor Mom 

Pakodas are a really tasty Indian snack food.  I make mine using red cabbage which is a great way to get the family eating one of the best vegetables on earth.  Also I bake mine, yet they come out crispy on the outside and moist on the inside.  You can make this dish as a side dish with dinner or as an appetizer for your next party.

Prep time: 15 minutes

Cook time: 30-45 minutes

Serves: 4


1/3 head of large red cabbage, finely shredded

½ white onion, finely chopped

One inch ginger, smashed

One teaspoon salt

One tablespoon baking powder

One teaspoon red chili powder

One teaspoon ground cumin

Garbanzo bean flour

One soft avocado, smashed


Preheat oven to 400 degrees. In a medium bowl, combine the cabbage, onions, salt and baking powder.  Mix well and set aside for 10 minutes.  Then add all the remaining ingredients to the cabbage except for the garbanzo flour.  Mix well.  Then add ¾ cup of garbanzo bean flour ,avocado and mix well.  The resulting mixture should be sticky enough to form small patties.  You may need to add more flour or a little water to get the consistency of patties that stick together. 

Take nonstick mini-muffin pans and spray lightly with olive oil.  Fill each section with a small patty and light spray the top of the patties with oil.  Bake for about 30-45 minutes, until the patties are a deep brown.

You can use my tomatillo sauce as a dipping sauce (recipe to next week).