This recipe for Chinese Pakoda is a delightful snack that combines the crunchiness of cabbage with a flavorful chutney. Perfect for tea-time or evening snacks, this dish is easy to prepare and brings a unique twist to traditional pakodas. Follow along to make these crispy fritters and enjoy them with a tangy and spicy chutney.
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Ingredients
For Chinese Pakoda
cabbage500g
salt to taste
garlic10clove
ginger1in
green chillies4
red chilli powder1tsp
drop food colour (optional)5
maida (all-purpose flour)1cup
cornflour1/3cup
For Chutney
tomato ketchup3tbsp
red chilli sauce1tbsp- green chilli sauce1tbsp
soy sauce1tbsp
vinegar1tbsp- red chilli powder1tsp
water1cup- cornflour2tsp
- water1/2cup
oil1tbsp- chopped garlic1tbsp
- salt to taste
sugar1tsp
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
6.3g (12.5%)
Carbs
37.5g (13.64%)
Sugars
5.0g (10%)
Healthy Fat
6.4g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
How to make Chinese Pakoda with Chutney
For Chinese Pakoda
- Step 1
Cut the cabbage and sprinkle salt on it. Cover and let it rest for fifteen minutes.
- Step 2
After fifteen minutes, add ginger, green chili, garlic, ground red chili, and food color to the cabbage and mix well.
- Step 3
Add all-purpose flour and cornflour to the mixture and mix thoroughly. Set it aside.
For Chutney
- Step 1
In a bowl, mix tomato ketchup, red chili sauce, green chili sauce, soy sauce, vinegar, and red chili powder to make a thin batter.
- Step 2
In another bowl, mix cornflour with water to make a slurry.
- Step 3
Heat oil in a pan, add chopped garlic, and sauté until fragrant.
- Step 4
Add the prepared sauce mixture to the pan and stir well. Add the cornflour slurry to thicken the chutney. Season with salt and sugar to taste.
Frying the Pakoda
- Step 1
Heat oil in a pan for deep frying.
- Step 2
Take small portions of the pakoda mixture and fry them until golden and crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
262.5kcal (13.13%)
Protein
6.3g (12.5%)
Carbs
37.5g (13.64%)
Sugars
5.0g (10%)
Healthy Fat
6.4g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to let the cabbage rest with salt to release its moisture before mixing other ingredients.
Adjust the spice level of the chutney by adding more or less chili sauces and red chili powder.
For extra crispiness, ensure the oil is hot before frying the pakodas.
FAQS
Can I skip the food color?
Yes, the food color is optional and does not affect the taste of the pakodas.
Can I use whole wheat flour instead of maida?
Yes, you can use whole wheat flour, but the texture might be slightly different.
How do I store leftover pakodas?
Store leftover pakodas in an airtight container in the refrigerator. Reheat them in an oven or air fryer to retain their crispiness.
Can I make the chutney ahead of time?
Yes, you can prepare the chutney in advance and store it in the refrigerator for up to 3 days.
Can I add other vegetables to the pakoda mixture?
Yes, you can add grated carrots, chopped onions, or other vegetables to enhance the flavor and texture.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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