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.
