Spicy and Scrumptious: Mastering The Chinese Pakoda Recipe

Learn how to make the snack that keeps you coming back- the evergreen Chinese Pakora!

Published On Dec 12, 2023 | Updated On Mar 07, 2024


One of the most delicious moments that perfectly captures culinary delight is biting into a freshly made, crispy Chinese pakoda dripping with chutney. If you are a fan of sauce and spice and everything nice, then you have to know the Chinese pakoda recipe. pakodas are essentially vegetable fritters that are super crunchy and positively delish. From Mexico to Sweden, and even China, fritters are enjoyed all around the world. In India, Chinese pakodas are fritters that are distinctly spiced with Chinese aromatics, like ginger, soy sauce, and scallions and contain various types of veggies. Let’s learn exactly what the Chinese Pakoda recipe entails:

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  1. 1 cup chickpea flour (besan)
  2. 1/4 cup cornstarch
  3. 1/2 cup finely chopped cabbage
  4. 1/2 cup grated carrot
  5. 1/4 cup finely chopped bell peppers (any colour)
  6. 2-3 spring onions, finely chopped
  7. 1 teaspoon ginger-garlic paste
  8. 1 teaspoon soy sauce
  9. 1/2 teaspoon Chinese five-spice powder
  10. 1/4 teaspoon black pepper powder
  11. Salt to taste
  12. Water (as needed)
  13. Oil for frying
  • Prepare the vegetables: Finely chop the cabbage, bell peppers, and spring onions and grate the carrot.
  • Make the batter: In a mixing bowl, combine chickpea flour, cornstarch, ginger-garlic paste, soy sauce, Chinese five-spice powder, black pepper powder, and salt. Gradually add water to make a smooth and thick batter, ensuring there are no lumps.
  • Add vegetables to the batter: Add the chopped cabbage, grated carrot, chopped bell peppers, and spring onions to the batter. Mix well until all the vegetables are coated with the batter.
  • Heat oil for frying: Heat oil in a deep frying pan over medium heat.
  • Fry the pakodas: Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until the pakodas turn golden brown and crispy. Make sure to fry them in small batches to avoid overcrowding.
  • Drain excess oil: Use a slotted spoon to remove the pakodas from the oil and place them on paper towels to drain any excess oil.
  • Serve: Serve the Chinese pakodas hot with your favourite dipping sauce or the Chinese pakoda chutney detailed below.

The Chinese Pakoda recipe is incomplete without a spicy dip to accompany and complement it. Indians all over the world enjoy Chinese pakodas with Chinese pakoda chutney, which is a vibrant red and brilliant hot revered by all spice-loving Indians worth their lal mirch

  1. 1/4 cup soy sauce
  2. 2 tablespoons vinegar
  3. 1 tablespoon chilli sauce
  4. 1 tablespoon finely chopped garlic
  5. 1 tablespoon finely chopped ginger
  6. 1 tablespoon sesame oil
  7. 1 teaspoon sugar
  8. 1/2 teaspoon red pepper flakes (optional, for extra heat)
  9. Salt to taste
  10. Chopped spring onions for garnish
  • Prepare the sauce base: In a bowl, combine soy sauce, vinegar, chilli sauce, and sugar. Mix well until the sugar is dissolved.
  • Add aromatics: Heat sesame oil in a small pan over medium heat.Add finely chopped garlic and ginger to the hot oil. Sauté for a minute until they become aromatic but not browned.
  • Combine and simmer: Pour the sauce base into the pan with sautéed garlic and ginger. Add red pepper flakes if you like it spicy. Stir well and let the mixture simmer for 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt if needed.
  • Cool and garnish: Remove the chutney from heat and let it cool to room temperature.
  • Serve: Transfer the Chinese pakoda chutney to a serving bowl. Serve alongside your freshly made Chinese pakodas for a delicious and complementary dipping experience.

Whether your friend’s visiting you or you want to serve an impressive line-up of hors d'oeuvres, you can use this handy Chinese pakoda recipe to dish up a truly marvellous line of flavour bombs that simply melt in the mouth and can make anyone’s eyes water. 

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