Chinese Pakora | Monsoon Magic | Sanjeev Kapoor Khazana

A unique pakora recipe, this non vegetarian delicacy is when you want to step away from the normal pakora on a monsoon day. This pakora is packed with exotic taste, making it a must-try.

CHINESE PAKORA

Ingredients

1½ tablespoons Schezwan sauce
½ medium cabbage, finely chopped
1 medium carrot, finely chopped
4-5 babycorn, finely chopped
2-3 spring onion bulbs, finely chopped
1 inch celery, finely chopped
Oil for deep-frying
Salt to taste
1½ tablespoons red chilli sauce
3-4 tablespoons cornstarch
¼ cup refined flour (maida)
1-2 stalks spring onion greens, chopped
Sweet chilli sauce for serving

Method

1. Heat sufficient oil in a kadai.
2. Mix together cabbage, carrot, babycorn, spring onion bulbs, celery, Schezwan sauce, salt, chilli sauce, cornstarch, refined flour and some water in a bowl to make a thick mixture. Add half of spring onion greens and mix well.
3. Put small portions of the Schezwan-vegetable mixture in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
4. Garnish with remaining spring onion greens and serve hot with sweet chilli sauce.

Watch this video to find out how to make this recipe.

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Cuisine - Fusion

Course - starter

Dish - starter