chinese pakoda recipe | chinese pakora recipe | cabbage manchurian recipe

4.25 from 4 votes

chinese pakoda are crisp and spiced fried vegetable fritters. chinese pakora is one of the inventions from mumbai city and is popular there.

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chinese pakoda recipe with step by step pics. chinese pakoda are crisp and spiced fried vegetable fritters. chinese pakora is one of the inventions from mumbai city and is popular there. it is a well known street food from mumbai.

chinese pakoda recipe

these delicious fritters have got nothing to do with china. they are named chinese pakoda as chinese food with indian flavors is popular in india and the sauces and spices that go into it are a fusion of both indian and chinese ingredients. there few more fusion recipes on blog which are made with mix veggies like:

chinese pakoda largely resemble vegetable manchurian balls. since cabbage is one of the main veggie used here, you can also call these as cabbage manchurian. the only difference is that unlike veg manchurian, no sauce is made which can coat the pakoras. they are served with schezwan sauce or at times schezwan sauce is drizzled on top of the pakodas.

to make chinese pakora, generally only all purpose flour (maida) and some corn flour is used, but at home i add besan (gram flour) along with maida and corn flour.

making chinese pakoda or cabbage manchurian is very easy. all you need are some chopped vegetables. make the batter and then fry the pakoras. apart from cabbage, i have also added capsicum and carrots. but you can skip them and only add cabbage. in this case substitute the quantities of carrots and capsicum with cabbage.

for ease of chopping, you can use a food processor or a food chopper. whenever i make indo chinese recipes where a lot of chopping is required, i use my kitchenaid chopper. its makes the chopping easy and saves time too.

serve chinese pakoda hot or warm with schezwan sauce, chili sauce (sweet or spicy) or tomato ketchup. while serving garnish with some shredded cabbage or chopped spring onion greens or chopped coriander leaves.

if you are looking for more mumbai street food recipes then do check jini dosa, schezwan masala dosa, pani puri, pav bhaji and ragda chaat recipe.

chinese pakoda recipe below:

chinese pakoda recipe, cabbage manchurian recipe
4.25 from 4 votes
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chinese pakoda recipe | cabbage manchurian recipe

chinese pakoda are crisp and spiced fried vegetable fritters. chinese pakora is one of the inventions from mumbai city and is popular there.

course snacks, starters
cuisine indian street food, mumbai street food
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup tightly packed finely chopped cabbage or 160 grams cabbage
  • cup finely chopped onions or spring onions
  • cup finely chopped capsicum
  • ¼ cup finely chopped carrots
  • ½ tablespoon schezwan sauce or sriracha sauce
  • 1 teaspoon finely chopped ginger
  • ½ teaspoon kashmiri red chilli powder
  • ¼ teaspoon black pepper powder
  • salt as required
  • ½ cup besan (gram flour)
  • ¼ cup maida (all purpose flour)
  • 2 tablespoons corn flour (corn starch)
  • oil as required for deep frying
  • shredded cabbage or chopped coriander leaves or spring onion greens as garnish

how to make recipe

making chinese pakoda mixture:

  1. 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. 

  2. take the chopped veggies in a mixing bowl.

  3. add schezwan sauce or sriracha sauce, finely chopped ginger, kashmiri red chilli powder and black pepper powder. also add salt as required. 

  4. next add besan, maida (all purpose flour) and corn flour (corn starch).

  5. 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.

  6. after 30 minutes the pakoda mixture will become slightly more moist.

frying chinese pakoda:

  1. heat oil in a kadai or pan.

  2. add a tiny portion of the pakoda batter and if it rises up steadily and gradually, the oil is hot enough.

  3. now with the help of your fingers or spoon, take small portions of the batter and gently drop them in the hot oil.

  4. add the number of pakodas as per the size of the kadai or pan. do not overcrowd.

  5. fry the pakodas on medium flame.

  6. when one side is lightly crisp and faint golden, turn over the pakoda.

  7. fry the second side till crisp and golden. turn over a couple of times for even frying.

  8. fry the chinese pakodas till crisp and golden.

  9. remove with a slotted spoon. drain the fried chinese pakoda on kitchen paper towels. continue to fry the remaining batches of pakodas this way.

  10. 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.

how to make cabbage manchurian or chinese pakoda recipe:

1. 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.

veggies to make chinese pakoda recipe

2. add ½ tablespoon schezwan sauce or sriracha sauce, 1 teaspoon finely chopped ginger, ½ teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. also add salt as required. for a very spicy taste you can add 1 tablespoon schezwan sauce.

veggies to make chinese pakoda recipe

3. next add ½ cup besan (gram flour), ¼ cup maida (all purpose flour) and 2 tablespoons corn flour (corn starch).

veggies to make chinese pakoda recipe

4. 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.

chinese pakoda mixture

5. after 30 minutes the pakoda mixture will become slightly more moist.

chinese pakoda mixture

6. heat oil in a kadai or pan. add a tiny portion of the chinese pakoda batter and if it rises up steadily and gradually, the oil is hot enough.

frying - chinese pakoda recipe

8. now with the help of your fingers or spoon, take small portions of the batter and gently drop them in the hot oil.

frying - chinese pakoda recipe

9. add the number of pakodas as per the size of the kadai or pan. do not overcrowd.

making chinese pakoda recipe

10. fry the pakodas on medium flame.

making chinese pakora recipe

11. when one side is lightly crisp and faint golden, turn over the pakoda.

making chinese pakora recipe

12. fry the second side till crisp and golden.

making chinese pakora recipe

13. turn over a couple of times for even frying.

making chinese pakora recipe

14. fry the pakodas till crisp and golden.

making chinese pakora recipe

14. remove with a slotted spoon.

chinese pakora recipe, cabbage manchurian recipe

15. drain the fried chinese pakoda on kitchen paper towels. continue to fry the remaining batches of pakodas this way.

chinese pakora recipe, cabbage manchurian recipe

16. 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.

cabbage manchurian recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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