Crispy Chinese Pakoda

Ingredients

• 2 cup Cabbage (Finely chopped)
• 1 tsp Salt
• 1 tsp Red chili powder
• 1 tbsp Ginger-garlic paste
• 0.5 cup Maida (all-purpose flour)
• 0.25 cup Cornflour
• Salt (As needed)
• Tomato red food color (A few drops)
• 1.5 tbsp Water (Use 1–2 tbsp, or as required)
• Oil (For deep frying)
• 0.5 cup Schezwan sauce
• 2 tbsp Tomato ketchup
• 0.5 tsp Black pepper powder
• Water (A little, for the sauce)

Steps

1. 1

   Place the finely chopped cabbage in a mixing bowl.

2. 2

   Add the red chili powder, ginger-garlic paste, salt, tomato red food color, maida, and cornflour.

3. 3

   Add just 1–2 tablespoons of water, or as required, and mix everything thoroughly. The mixture should be thick enough to hold together when dropped into hot oil; it should have a dropping consistency rather than being a runny batter.

4. 4

   Heat oil for deep frying.

5. 5

   Drop small portions of the cabbage mixture into the hot oil.

6. 6

   Deep-fry the pakodas until they are golden, crisp, and cooked through.

7. 7

   For the sauce, combine the Schezwan sauce, tomato ketchup, black pepper powder, and a little water. The source lists this sauce but does not provide a serving or mixing instruction; combining it is a minimal connective step.

Notes

The description suggests serving the pakodas with the Schezwan-ketchup sauce and a hot cup of chai. The source does not specify the oil temperature, frying time, or exact amount of oil; fry until the stated golden, crisp, cooked-through texture is reached.

Nutrition per serving

• snack
• Indo-Chinese
• vegetarian
• deep-fried
• crispy
• cabbage
• chai-time