Sichuan Pakoda Sichuan sauce adds a zing to these delicious pakode. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Apr 2016 in Recipes Course New Update Main Ingredients Cabbage, Sichuan Sauce Cuisine Fusion Course Snacks and Starters Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Sichuan Pakoda 1 cup Cabbage grated Sichuan Sauce 4 tablespoons + for serving for deep-frying Oil 2 small Green capsicums finely chopped 1 sprigs Onion with greens finely chopped 2 tablespoons Refined flour (maida) 2 tablespoons Cornflour to taste Salt 1/2 teaspoon White pepper powder 1-2 Green chillies chopped 1 1/2 teaspoons Red chilli sauce 1 teaspoon Soy sauce Method Heat sufficient oil in a kadai. Put cabbage, capsicums, spring onion with greens, refined flour, cornflour, salt, white pepper powder, green chillies, Sichuan sauce, red chilli sauce and soy sauce in a bowl and mix well. Add water as required and mix well to make a thick batter. Drop small portions of the mixture into hot oil and deep-fry pakodas till golden and crisp. Drain on absorbent paper. Serve hot with Sichuan sauce. Nutrition Info Calories 609 Carbohydrates 5.5 Protein 21.5 Fat 55.7 #Cabbage #Green capsicums #Green chillies #Oil #Refined flour (maida) #Salt #Soy sauce #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article