January 2, 2013

How to Make Chinese Pakoda


Recipe By Naiya Sheth : Learn how to make Chinese Pakoda. Must be surprised! Pakoda and Chinese, but it is possible. It's a great combination of pakodas with yummy Chinese taste. In earlier recipe we learn to make Mix Pakodas the method is similar but taste is different. It has to served with hot sauce and tomato ketch up. And main thing is lots of vegetables and paneer is used in this home made recipe for Chinese Pakoda. So enjoy this different but delicious pakodas today as starter or snack.

Preparation time - 15 minutes
Cooking time - 15 to 20 minutes

Ingredients to make Chinese Pakoda:

3/4 cup corn flour
3/4 cup refined flour
2 capsicums
3 to 4 florets of cauliflower
2 carrots
2 onions
Salt to taste
1 table spoon ginger paste
5 to 6 cloves garlic 
1 table spoon vinegar
1 tea spoon soya sauce
1 1/2 table spoon red chilli sauce
1 tea spoon black pepper powder
2 table spoon fresh green garlic - finely chopped
Oil for frying

To serve with:

Tomato ketch up
Red chilli sauce
Hot sauce

For hot sauce:

2 to 3 cloves crushed garlic
1 cup water
3 table spoon red chilli sauce
3 table spoon tomato ketch up
2 tea spoon corn flour 
Salt to taste
1 tea spoon oil
1/2 tea spoon chilli flacks

Method to make Chinese Pakoda:

  • Wash capsicum, carrot and onion, make equal size cubes from them.
  • Wash and make equal size florets from cauliflowers and steam them for 5 minutes. Keep a side.
  • In a bowl mix corn flour, refined flour, salt, pepper, soya sauce, vinegar, chilli sauce, garlic paste, chopped green garlic and ginger paste to it.
  • Add sufficient water to make semi thick better. 
  • Heat oil and dip vegetables one by one in better, fry them in hot oil till light pink in colour.
  • When ready drain over absorbent tissue. 
  • Serve hot and tempting Chinese Pakoda with hot sauce, tomato ketch up or red chilli sauce.

Method to make Hot Sauce:

  • Heat oil in a pan and add crushed garlic to it. Make cornflour slurry in 2 to 3 table spoon water. Add remaining spices and corn flour slurry to it. Cook till thick. At last add chilli flacks and mix well.

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