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Bandhakopir Bora Recipe | How To Make Crispy Cabbage Pokora

Bandhakopi’r Bora is one of the most favorite snacks for Bengalis, as it is available now in every season. However, it tastes best in the winter, which is actually the season of this vegetable. Growing up, I don’t remember eating this a lot, but with time it gained popularity. It is often served at various occasions as flying appetizers, along with other items.


Speaking of the taste, it has a savory flavor, with a spicy garlicky kick to it. The freshness of the coriander leaves comes through really well. The soft crunchy interiors, together with the crispy outer coating, are a perfect match. The fritters have taken over almost everyone’s heart and are a must-try if you haven’t yet.

This is the simplest recipe to make at home and will not keep you indulged in the kitchen. It will be done in no time and there will only be praise when served.

Let us look through the list of ingredients and the procedure to make it.

Bandhakopir Bora Recipe (Bengali-Style Cabbage Pokora)

Madhushree Dutta
Recipe to make crispy Bandhakopir Bora easily. Simple ingredients, instructions, and equipment to prepare tasty Bengali-style Cabbage Pakoda at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Bengali, Indian
Servings 4 servings


  • 1 Induction Cooktop
  • 1 Kadhai


  • cup Cabbage shredded
  • ½ tsp Kaalo jeere or Kalonji/Nigella seeds
  • 1 tsp Red Chili powder
  • ¼ tsp Turmeric powder
  • 2 Green Chilis finely chopped
  • tsp garlic chopped
  • 2 tbsp Onions chopped
  • 3 tbsp Coriander leaves chopped
  • 2 tbsp Besan or gram flour
  • 1 tbsp Corn starch optional
  • ½ tsp Baking Soda
  • Vegetable oil
  • Salt to taste
  • Sugar to taste


Prepare the veggies

  • First, start by shredding the leaves of the cabbage.
  • Finely chop the green chilis.
  • Next, chop the onions, garlic, and coriander leaves (wash the leaves thoroughly before chopping).
  • Now transfer them into a large mixing bowl.
  • In that, add the red chili powder, besan or gram flour, turmeric powder, cornstarch, baking soda, salt to taste, and a bit of sugar. The sugar is to uplift the taste.
  • (if you are willing to make a vegetarian version, then do not put the onions and garlic).

Mix the ingredients

  • Mix everything well and scrunch the leaves with your fingers and palm.
  • The cabbage will leave a little moisture. This moisture will help bind everything together.

Prepare the Bandhakopir Bora

  • Knead everything well until all the elements come together.
  • Next, make small dollops (or Bora) of the mixture.

Fry the Bandakopir Bora

  • Take a kadhai and put a generous amount of vegetable oil.
  • Heat the oil until it starts to smoke. Keep the flame on medium.
  • Put the Boras or dollops gently into the oil.
  • Fry them until golden brown from all sides. Do not increase the temperature.
  • Fry them in batches. Transfer them onto a kitchen tissue-covered plate. This will soak off the excess oil.
  • Sprinkle some black salt or bit nun on the boras. This will give it a beautiful flavor.
Keyword Bengali Recipe, Homemade Recipes, Veg Recipes


Voila! The Bandhakopi’r Bora is ready to be tossed into the mouth. Serve it as a snack with hot Adrak-wali Chai or coffee. You can also include it in your lunch along with some Rice, Dal, and a Sabji.

The small-sized Boras will add a beautiful crunch to your meal. Make it and enjoy it, especially during the monsoon and winter times.

Have a joyous meal!!

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