Crispy Street-Style Chinese Pakora

Ingredients

• 1.5 cup cabbage (chopped)
• 1 tbsp ginger-garlic (grated)
• salt (to taste)
• 1 tsp black pepper (powder)
• 2 tsp red chili
• red food coloring (optional)
• 0.5 cup all-purpose flour (maida)
• 0.25 cup corn flour
• water (for batter, as needed)
• 3 tbsp ketchup
• 2 tbsp Schezwan sauce
• 3 tbsp water
• oil (for frying)

Steps

1. 1

   Place the chopped cabbage in a bowl. Add the grated ginger and garlic, salt to taste, red chili, and the optional red food coloring.

2. 2

   Add the all-purpose flour and corn flour. Pour in water as needed and mix until the cabbage is coated in a batter.

3. 3

   Heat oil in a pan for frying. Fry portions of the cabbage mixture until the pakoras are crisp, then remove them from the oil.

4. 4

   Make the sauce by combining the ketchup, Schezwan sauce, the measured water, and black pepper powder in a pan. Bring to a boil.

5. 5

   Serve the crispy pakoras with the sauce and enjoy.

Notes

The source gives no amount for the batter water or frying oil. It lists 3 tbsp water in the description, while the video text shows 1/4 cup; both are retained as stated for the sauce. Sauce quantity in the video frames appears to include black pepper, while the description lists the pepper separately. No exact frying temperature or duration is provided.

Nutrition per serving

• snack
• vegetarian
• crispy
• deep-fried
• Indian street food
• evening snack