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    Home » Recipes » Appetizer

    Chinese Pakoda | Chinese Fritters

    Published: May 28, 2019 · Modified: Nov 18, 2021 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Jump to Video Print Recipe
    chinese-pakoda

    Chinese pakoda or cabbage manchurian or chinese pakora with step by step instructions. This is one of the most popular street food in Mumbai. Indochinese are most loved street food other than pani puri and south Indian dosa and vada.

    Though I love this street food, I love to make my own at home because of hygiene factor.

    Cabbage and spring onions are main ingredients here. You can also add other vegetables like shredded carrots and beans to this.

    What is difference between cabbage fritters and chinese fritters?

    These chinese pakoda or fritters are generally made with maida or refined flour. You can make regular cabbage fritters with gram flour. But in chinese food we use refined flour or maida.

    Apart from flour, the sauces used in this recipe makes it different than regular cabbage fritters.

    I have added cabbage and spring onions. But you can add some more vegetables like carrots, beans or grated cauliflower. You can add red food color also to this (optional) . (I forgot to add this time)

    Normally you can make sauce and dip these balls to make manchurian. Or add to your fried rice and give it a nice twist with these crispy balls. Also read one similar post Schezwan Cauliflower Fried Rice.

    But for a change this tastes great as tea time snack also. My kid loved these chinese fritters.

    If you are planning any party at home, this is one instant and quick appetizer you can add to your menu.

    Recipe Card For Chinese Pakoda

    Chinese Pakoda

    Chinese Pakoda | Chinese Fritters

    Ipsa Faujdar
    Crispy & easy to make appetizer made with cabbage, refined flour and deep fried.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer, Evening Snacks, Party Snacks
    Cuisine Indian, Indo-Chinese

    Ingredients
      

    • 1 cup shredded cabbage
    • 1/2 cup refined flour
    • 3 tbsp corn starch
    • 1/2 cup green onion chopped
    • 1/4 cup onion finely chopped
    • 1/2 tsp freshly crushed ginger & garlic (small piece of ginger & 3-4 garlic cloves)
    • 1 tsp red chilli sauce
    • 1/2 tsp tomato sauce
    • 1/2 tsp vinegar
    • 1/2 tsp red chilli powder
    • 1/4 tsp black pepper powder (a pinch)
    • salt to taste
    • 1 cup oil (for deep frying)

    Instructions
     

    • Take a large mixing bowl.
    • Add all ingredients mentioned above (except oil).
    • Add little water and mix well.
    • Make mixture of pakoda.
    • Mix using spoon or wired whisk.
    • Now take small ball sized mixture and drop in hot oil.
    • Deep fry till its crispy and golden color.
    • Remove from oil and serve with ketch up or chilli sauce or schezwan sauce.

    Video

    Keyword Indo Chinese, indo chinese starter, Quick Appetizers
    Tried this recipe?Let us know how it was!

    Read my other chinese food recipes on blog.

    1. Chilli Paneer
    2. Veg Manchurian
    3. Cauliflower Manchurian
    4. Cauliflower fried rice
    5. Baby Corn Manchurian

    Here are some most loved quick appetizers collection on blog.

    1. Italian Cheesy Croquettes
    2. Veg Shammi Kabab
    3. Potato Lollipop
    4. Veg Seekh Kabab
    5. Crispy Corn Kabab

    How to make Crispy Chinese Fritters?

    In a bowl add shredded cabbage, spring onions, fresh ginger garlic paste, green chillies, onions, refined flour, corn flour, red chilli sauce, red chilli powder, salt, vinegar.

    Mix well. Add little water to make batter of fritter. Batter should not be thin.

    party appetizer chinese pakoda

    Make small balls and drop in hot oil.

    pakoda mixture

    Deep fry till it turns light brown or golden in color.

    deep frying chinese pakoda
    Chinese Pakoda

    PIN IT FOR LATER

    chinese pakoda

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    Reader Interactions

    Comments

    1. Farah

      June 08, 2020 at 10:52 am

      5 stars
      Yummy .Thanks for posting delicious food .

      Reply
    2. Kate P

      September 29, 2021 at 7:26 pm

      5 stars
      These were AMAZING!!! I didn't use refined flour because I can't do wheat, but used brown rice flour instead. I also used probably 2 cups of cabbage and forgot to double the rest of the ingredients. It didn't matter though, it was so delicious! I even kept a few back and brought them to my coworker to try, now she is going to make them. I also dipped in sweet chili sauce, added another dimension of flavor. LOVE LOVE LOVE!

      Reply
      • Ipsa Faujdar

        September 29, 2021 at 10:11 pm

        Wow.. Thank you so much for your feedback. This made my day. I'm so glad you loved this recipe. Thanks again. Keep visiting my site.

        Reply

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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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