Chinese Pakodas , Crispy and Crunchy StarterRecipe Link : http://www.tarladalal.com/Chinese-Pakoras-10705rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalChinese Pakodas Come monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakodas! Although one never tires of having the usual pakodas as often as possible, there are times when we yearn for a change. Cabbage Pakodas are the perfect choice for those days. With an unmistakable oriental identity, these Chinese Pakodas are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack. Make sure you deep-fry these pakodas on a slow flame so that they cook well inside, and serve them hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack. Preparation Time: 15 minutes.Cooking Time: 25 minutes.Makes 16 pakodas. 2 cups thinly shredded cabbage¼ cup finely chopped spring onion whites and greens2 tbsp plain flour (maida) ½ cup cornflour2 tsp ginger-garlic (adrak-lehsun) paste1½ tsp finely chopped green chilliesSalt to taste Oil for deep-frying For servingSchezuan sauce 1. Combine all the ingredients in a deep bowl and mix well. 2. Add approx. 4 tbsp of water and mix well. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry 4 pakodas at a time, on a slow flame, till they turn golden brown in colour from all the sides.4. Drain on an absorbent paper. Serve immediately with Schezuan sauce.
