Chinese Pakora

A unique pakora recipe, make this non vegetarian delicacy 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 This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 26 Oct 2021 in Recipes Course

New Update

Main Ingredients	Schezwan sauce, Cabbage
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	16-20 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

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

Heat sufficient oil in a kadai.
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.
Put small portions of the Schezwan-vegetable mixture in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Garnish with remaining spring onion greens and serve hot with sweet chilli sauce.

#Babycorn #Cabbage #Carrot #Celery #Oil #Red chilli sauce #Refined flour (maida) #Salt #Spring onion bulbs #Sweet chilli sauce