easy chinese pakoda recipe | chinese pakora recipe | chinese bhaji
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 10 pakoda
- Category: snacks
- Cuisine: indo chinese
Ingredients
- 1½ cup cabbage (finely chopped)
- 1 carrot (grated)
- ¼ capsicum (finely chopped)
- 2 tbsp spring onion (finely chopped)
- ½ onion (finely chopped)
- 1 chilli (finely chopped)
- 1 tsp ginger garlic paste
- 1 tsp vinegar
- 1 tsp soy sauce
- 1 tsp chilli sauce
- ½ tsp salt
- ½ cup maida / plain flour
- 2 tbsp corn flour
- ½ tsp red food colour
- oil for frying
Method
- firstly, in a large mixing bowl take 1½ cup cabbage, 1 carrot, ¼ capsicum, 2 tbsp spring onion and ½ onion.
- also add 1 chilli, 1 tsp ginger garlic paste, 1 tsp vinegar, 1 tsp soy sauce, 1 tsp chilli sauce and ½ tsp salt.
- mix well making sure the sauces are well combined.
- now add ½ cup maida, 2 tbsp corn flour and ½ tsp red food colour.
- mix well forming a loose dough. add more maida or corn flour if required.
- grease your hand with oil and pinch a small ball sized pakoda mixture.
- deep fry in hot oil or preheat and bake at 180 degree celcius for 20 minutes.
- stir occasionally until the pakoda turns golden and crisp.
- drain off the pakoda over kitchen towel to remove excess oil.
- finally, enjoy chinese pakoda recipe with tomato sauce and green chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.