Mumbai street-style Chinese pakoda is a crunchy Indo-Chinese snack made with cabbage, spring onion, capsicum and a lightly spiced batter. Serve it hot with chilli-garlic sauce.
Ingredients
- 1 cup shredded cabbage, 1/2 cup grated carrot and 1/2 cup capsicum
- 1/2 cup spring onion
- 1 teaspoon ginger and 2 garlic cloves, minced
- 1/2 cup plain flour and 1/4 cup cornflour
- 1 tablespoon soy sauce, chilli powder, pepper and salt
- Water and oil for frying
Method
- Mix vegetables, aromatics, soy sauce and seasoning. Add flours and just enough water for a thick batter.
- Fry small portions in medium-hot oil for 3–4 minutes until crisp. Drain and serve with chilli sauce.
Tips and storage
Do not let batter stand because vegetables release water. Fry in small batches. Re-crisp leftovers in an oven or air fryer within one day.
Can I air-fry them?
Shape compact portions, spray lightly with oil and air-fry at 200°C until crisp, turning once.