Chinese Pakora

Name: Chinese Pakora
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup shredded cabbage; 2 carrots grated finely; 1/2 capsicum chopped finely; 2 onions chopped finely; 3 green chillies chopped finely; 4 cloves garlic minced; 1 tsp ginger garlic paste; 1/2 cup all-purpose flour; 2 tbsp cornflour; 1 tbsp rice flour; To taste salt; 1 tsp black pepper powder; 1 tbsp soya sauce; 1 tbsp chilli sauce; 1 tbsp tomato sauce; 1 tbsp vinegar; 1/4 th tsp baking powder; 1/4 th tsp ajinomoto (MSG); 1 pinch red food colour(optional); As needed oil to deep fry

Kumkum Chatterjee @cook_12055532

#GA4
#week3
#pakora_chinese
Chinese Pakora is a fusion recipe of Indo-Chinese cuisine and a famous Street food from Mumbai.These are deep fried red colored crunchy pakoras made with finely chopped vegetables like cabbage,carrot,capsicum,spices and a mix of Chinese sauces.These pakoras pair well with a bowl of soup, noodles or simply enjoy as an evening snack with tea or coffee.

Kumkum Chatterjee @cook_12055532

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Ingredients

15 minutes

3 servings

1 cupshredded cabbage
2carrots grated finely
1/2capsicum chopped finely
2onions chopped finely
3green chillies chopped finely
4 clovesgarlic minced
1 tspginger garlic paste
1/2 cupall-purpose flour
2 tbspcornflour
1 tbsprice flour
To tastesalt
1 tspblack pepper powder
1 tbspsoya sauce
1 tbspchilli sauce
1 tbsptomato sauce
1 tbspvinegar
1/4 th tsp baking powder
1/4 th tsp ajinomoto (MSG)
1 pinchred food colour(optional)
As neededoil to deep fry

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Steps

15 minutes

1

Shred cabbage, chop capsicum and onion finely.Grate carrot.Mince garlic and chop 3 green chillies finely.Make a paste of ginger and garlic.
2

Assemble all vegetables,chopped onion,green chillies in a bowl.Add flour,cornflour,rice flour,black pepper powder,minced garlic,ginger garlic paste,ajinomoto,soya sauce,chilli sauce,tomato sauce and vinegar.Sprinkle salt to taste.Add pinch of red food colour,though optional.Mix all into a loose dough without adding water.The juices from the veggies are enough to bind the pakora mixture.
3

Pinch a small portion from the pakoda mix.Heat oil and deep fry all pakoras in medium flame till crispy on both sides.These can also be baked at 180°C for 20 minutes or shallow fried with a drizzling of oil to make it more healthy.Serve these aromatic Chinese pakoras hot with some shredded cabbage or a sprinkling of chopped coriander or spring onion alongwith chilli or tomato sauce or schezwan sauce.