Recipe for Cabbage 65

Cabbage 65 is a delicious vegetarian twist on the classic South Indian “65” dishes, usually associated with chicken or paneer. Known for its spicy, tangy, and crispy flavors, Cabbage 65 has become a popular snack and starter in Indian households and restaurants. It is perfect for evenings, parties, or even as a side dish with rice and dal. What makes it so appealing is the combination of crunchy fried cabbage with aromatic spices, yogurt, and curry leaves. In this blog, let us dive deep into how to make Cabbage 65 at home, including its ingredients, step-by-step preparation, tips, variations, and serving suggestions.

Origins of “65” Dishes
The term “65” originates from Tamil Nadu, where Chicken 65 was first introduced in a Chennai military hotel in the 1960s. Over time, the style of preparation—crispy fried base coated with a spiced yogurt masala—was applied to vegetables, paneer, and even soya chunks. Cabbage 65 is a vegetarian innovation that carries the same fiery taste but uses shredded cabbage as the hero ingredient.

Ingredients for Cabbage 65
For the batter:
●    2 cups cabbage, finely shredded

●    3 tbsp cornflour

●    2 tbsp rice flour

●    2 tbsp all-purpose flour (maida)

●    1 tbsp ginger-garlic paste

●    1–2 green chilies, finely chopped

●    1 tsp red chili powder

●    ½ tsp turmeric powder

●    1 tsp garam masala powder

●    1 tsp coriander powder

●    1 tsp cumin powder

●    Salt to taste

●    Water as needed

For tempering and final toss:
●    2 tbsp oil

●    1 tsp mustard seeds

●    1 sprig curry leaves

●    1 onion, finely sliced

●    1–2 green chilies slit

●    ½ tsp black pepper powder

●    ½ cup thick curd (yogurt)

●    1 tbsp tomato ketchup (optional)

●    Fresh coriander leaves, chopped, for garnish

For frying:
●    Oil for deep frying


Step-by-Step Preparation
1. Preparing the Cabbage
Wash the cabbage thoroughly, peel the outer leaves, and shred it finely. Pat dry using a kitchen towel to remove excess moisture. This ensures the batter sticks well during frying.
2. Making the Batter
In a large bowl, combine shredded cabbage, cornflour, rice flour, and all-purpose flour. Add ginger-garlic paste, chopped chilies, chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sprinkle salt to taste. Add just enough water to bind the mixture into a thick batter. The cabbage will release some moisture on its own, so do not add too much water. The consistency should be thick enough to coat the cabbage strands.
3. Frying the Cabbage
Heat oil in a deep frying pan over medium flame. Once hot, drop small portions of the cabbage mixture into the oil, either as small clusters or fritter-like pieces. Fry in batches until golden brown and crisp. Remove with a slotted spoon and place on absorbent paper to drain excess oil.
4. Preparing the Tempering
In a separate pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Toss in curry leaves, slit green chilies, and sliced onions. Sauté until onions turn slightly translucent.
5. Coating the Fried Cabbage
Lower the heat and add black pepper powder, followed by whisked yogurt. Stir continuously to avoid curdling. You may add a spoon of tomato ketchup for a tangy twist. Now add the fried cabbage fritters into this yogurt-based mixture and toss well until each piece is coated with the spicy masala.
6. Garnishing and Serving
Turn off the flame and garnish with freshly chopped coriander leaves. Your crispy and spicy Cabbage 65 is ready to be served hot.

Tips for Perfect Cabbage 65
1.    Cabbage preparation: Make sure the shredded cabbage is not watery; otherwise, the batter will become soggy.

2.    Crispiness: Adding rice flour along with cornflour ensures a crunchy texture.

3.    Oil temperature: Fry at medium-high heat. If oil is too hot, the cabbage will burn outside and remain raw inside; if too low, it will absorb excess oil.

4.    Curd coating: Always reduce the flame before adding curd. Whisking the curd beforehand prevents lumps.

5.    Serving time: Serve immediately after preparation, as Cabbage 65 loses crispiness if left for too long.


Variations of Cabbage 65
●    Healthier version: Instead of deep frying, you can air-fry or bake the cabbage fritters. Brush with oil and bake at 200°C for about 20–25 minutes until crispy.

●    Spicy version: Add extra green chilies and crushed pepper for a fiery version.

●    Street-style: Some versions skip the yogurt toss and serve the fried cabbage fritters directly with a sprinkle of chaat masala.

●    Fusion version: Use Cabbage 65 as a filling for wraps, sandwiches, or sliders for a fun party snack.


Nutritional Value
While Cabbage 65 is indulgent due to frying, cabbage itself is rich in fiber, vitamins C and K, and antioxidants. By air-frying or baking, you can reduce the calorie count significantly. Cabbage 65 makes for a guilt-pleasing occasional treat that offers both taste and crunch.

Serving Suggestions
●    Serve Cabbage 65 as a starter with mint chutney or tomato ketchup.

●    Pair it with sambar rice, rasam rice, or curd rice as a flavorful side dish.

●    Use it as an evening snack with masala chai for a comforting combination.

●    For parties, serve it in small cups garnished with coriander, onions, and a squeeze of lemon for added zest.


Why Cabbage 65 Stands Out
Unlike other fried snacks, Cabbage 65 offers a unique texture—soft and juicy inside with a crunchy exterior. The yogurt-based coating enhances the flavors while keeping it tangy and slightly creamy. It is one of those recipes that makes even non-cabbage lovers ask for seconds. The dish represents how Indian cuisine creatively transforms simple vegetables into extraordinary delights.

Final Thoughts
Cabbage 65 is more than just a vegetarian version of Chicken 65—it is a dish that proves vegetables can be indulgent and exciting. With the right balance of spices, crisp frying, and a flavorful yogurt tempering, it can easily become a family favorite. In 2025, when home cooking is as much about nostalgia as innovation, Cabbage 65 sits perfectly at the intersection of traditional flavors and modern cravings.
Whether you are cooking for your family, preparing for a festive gathering, or simply want a crispy evening snack, this recipe is sure to impress. Give it a try, experiment with variations, and watch how even humble cabbage becomes the star of the dining table.

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