Chinese Pakoda | Cabbage Manchurian
User Reviews
5
Chinese Pakoda | Cabbage Manchurian
Description
Chinese Pakoda | Cabbage Manchurian brings together a mix of fresh vegetables like cabbage, onions, capsicum, and carrots that are finely chopped to form the base of the fritters. The mixture is seasoned with Schezwan or sriracha sauce, ginger, Kashmiri red chili powder, black pepper, and salt. Gram flour, all-purpose flour, and cornflour are added to bind the ingredients, with the moisture from the vegetables providing enough liquid without additional water. The batter is left to rest for 30 minutes, allowing the flavors to meld and moisture to develop.
For frying, the batter is dropped carefully into hot oil, and the pakodas become crisp on the outside while remaining slightly moist inside. This method yields a snack that is flavorful with a balanced spicy note from the sauces and chili powder. The pakodas can be garnished with shredded cabbage, coriander leaves, or spring onion greens for freshness.
These fritters work well as an appetizer or a tea-time snack. Their combination of crunchy exterior and tender vegetable pockets makes them appealing and enjoyable on their own or served with chutney or dipping sauce.
Ingredients
- 1 cup cabbage or 160 grams cabbage, tightly packed, finely chopped
- ⅓ cup onion or spring onions, finely chopped
- ⅓ cup capsicum finely chopped
- ¼ cup carrot finely chopped
- ½ tablespoon schezwan sauce or sriracha sauce
- 1 teaspoon ginger finely chopped
- ½ teaspoon kashmiri red chilli powder
- ¼ teaspoon black pepper powder
- salt as required
- ½ cup besan (gram flour)
- ¼ cup maida flour (all purpose flour)
- 2 tablespoons cornflour corn starch
- oil for deep frying, as required
- cabbage or chopped coriander leaves or spring onion greens as garnish, shredded
Instructions
making chinese pakoda mixture
- Rinse, peel and then finely chop the veggies. You will need 1 cup tightly packed finely chopped cabbage, ⅓ cup finely chopped onions, ⅓ cup finely chopped capsicum, ¼ cup finely chopped carrots.
- Take the chopped veggies in a mixing bowl.
- Add schezwan sauce or sriracha sauce, finely chopped ginger, kashmiri red chilli powder and black pepper powder. Also add salt as required.
- Next add besan, maida (all purpose flour) and corn flour (corn starch).
- Mix very well without adding any water. The juices from the veggies will be enough to bind the pakoda mixture. Cover and keep aside for 30 minutes.
- After 30 minutes the pakoda mixture will become slightly more moist.
frying chinese pakoda
- Heat oil in a kadai or pan.
- Add a tiny portion of the pakoda batter and if it rises up steadily and gradually, the oil is hot enough.
- Now with the help of your fingers or spoon, take small portions of the batter and gently drop them in the hot oil.
- Add the number of pakodas as per the size of the kadai or pan. Do not overcrowd.
- Fry the pakodas on medium flame.
- When one side is lightly crisp and faint golden, turn over the pakoda.
- Fry the second side till crisp and golden. Turn over a couple of times for even frying.
- Fry the chinese pakoda till crisp and golden.
- Remove with a slotted spoon. drain the fried chinese pakoda on kitchen paper towels. Continue to fry the remaining batches of pakodas this way.
- Serve chinese pakoda hot or warm. While serving garnish with some shredded cabbage or chopped coriander leaves or spring onion greens. Accompany schezwan sauce, chili sauce (sweet or spicy) or tomato ketchup with chinese pakora.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 474mg | 20% |
| Potassium | 258mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1985IU | 40% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 26mg | 29% |
| Vitamin E | 4mg | |
| Vitamin K | 25µg | |
| Calcium | 18mg | 2% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 5mg | 28% |
| Magnesium | 9mg | 2% |
| Phosphorus | 26mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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