Bandha Kopir Pakoda
Crispy cabbage fritters made with gram flour and aromatic spices. A popular Bengali snack that transforms humble cabbage into an irresistible treat.
Preparation
Wash the bandha kopi or cabbage half an hour before chopping so that the water drains off.
Add the remaining ingredients (except oil) to the chopped Bandha Kopi or Cabbage.
Cooking
Heat oil in a kadhai. Make sure the oil is very hot. However, turn the heat to medium-low before adding the Add the cutlets to oil so that they are completely dipped in oil. Fry on medium-low flame so that the inside of the cutlet gets thoroughly cooked.
After they are cooked, fry till golden brown in medium or high flame and remove on to a paper towel to drain excess oil.
Serving Suggestions
Serve with rice and dal. A crunchy and
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!