Chinese Cabbage Pakoda
Ingredients
Main
cabbage (shredded)
300 g
green chili (finely chopped)
2 pcs
ginger (grated)
10 g
garlic (minced)
3 pcs
onion (thinly sliced)
1 pcs
all-purpose flour
100 g
cornstarch
30 g
black pepper
1 tsp
salt
1 tsp
sunflower oil (for frying)
500 ml
Instructions
Prepare vegetables
Shred cabbage, slice onion, chop chili and mince garlic and ginger.
Mix the batter
Combine shredded cabbage, onion, chili, garlic, ginger, flour, cornstarch, salt and pepper. Mix well until a thick batter forms.
Heat the oil
Pour sunflower oil into a wok or deep pan and heat to 180°C for deep-frying.
Fry the pakoda
Drop spoonfuls of batter into the hot oil. Fry in batches until golden and crisp, about 4 minutes per batch.
Drain and serve
Remove pakoda with a slotted spoon and drain on paper towels. Serve hot with spicy chutney.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness.
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