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Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora |
Tarla Dalal
06 December, 2024
Table of Content
Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora are simple finger foods which can be served in a jiffy. Learn how to make crispy Chinese pakoda street style.
To make Chinese pakoda, combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with schezuan sauce.
Comes monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakoras! Although one never tires of having the usual pakoras as often as possible, there are times when we yearn for a change. Chinese pakora are the perfect choice for those days.
With an unmistakable Oriental identity, these kobi pakoda are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack.
Serve these crispy Chinese pakoda street style hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack. For more varities of pakoras, check these out - Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda, Khichdi Pakodas.
Tips to make Chinese pakoda. 1. We have used finely chopped cabbage, if you wish you can also use shredded cabbage. 2. We have not used chinese salt (ajinomoto), if you wish you can add after conflour in the recipe, it is not healthy so we gave avoided it. 3. A lot of street side vendors use ref food colour to get colour, if you wish it add along with the water in the mixture, we have avoided it as it is not good for health. 4. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 5. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 6. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
Enjoy Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
28 pakodas
Ingredients
For Chinese Pakoras
2 cups finely chopped cabbage
1/2 cup plain flour (maida)
2 tbsp cornflour
1 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
oil for deep-frying
For Serving
Method
- Combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well.
- Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper.
- Serve immediately with schezuan sauce.
Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Video by Tarla Dalal
Chinese Pakoda, Chinese Pakora recipe with step by step photos
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2 cups 1 1/2 cups finely chopped cabbage, ½ cup plain flour (maida) , 2 tbsp cornflour, 1 tsp finely chopped green chillies, 1 tsp ginger-garlic (adrak-lehsun) paste and salt to taste. See below image of list of ingredients for Chinese pakoda.
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2 cups 1 1/2 cups finely chopped cabbage, ½ cup plain flour (maida) , 2 tbsp cornflour, 1 tsp finely chopped green chillies, 1 tsp ginger-garlic (adrak-lehsun) paste and salt to taste. See below image of list of ingredients for Chinese pakoda.
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To make mixture for Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora, take a deep bowl, add 2 cups finely chopped cabbage.
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Add 1/2 cup plain flour (maida).
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Add 2 tbsp cornflour. This is used to give binding and crispiness.
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Add 1 1/2 tsp finely chopped green chillies, this gives a nice spice.
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Add 1 tsp ginger-garlic (adrak-lehsun) paste. Can also ise finely chopped ginger and garlic.
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Add salt to taste.
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Add approx. ¼ cup of water.
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Mix it very well with your hands. The mixture is ready. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
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To make mixture for Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora, take a deep bowl, add 2 cups finely chopped cabbage.
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To make Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora, heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of Chinese pakodas mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the Chinese pakoda.
-1-194896.webp)
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Drop spoonfuls of the pakoda mixture using your fingers. Do not fry them over low flame, the Chinese pakoda will absorb too much oil and turn soggy. Also, do not over crowd the pan with Chinese pakodas or else they might not cook evenly.
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When the Chinese pakodas have turned light brown in color from one side, gently flip them. Deep-fry the Chinese pakoda till they turn golden brown in colour from all the sides.
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Drain the Chinese pakodas on an absorbent paper.
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Serve Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora with Schezuan sauce.
-5-194896.webp)
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To make Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora, heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of Chinese pakodas mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the Chinese pakoda.
-
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We have used finely chopped cabbage, if you wish you can also use shredded cabbage.
![]()
-
We have not used chinese salt (ajinomoto), if you wish you can add after conflour in the recipe, it is not healthy so we gave avoided it.
_dsc_7291-2-194897.webp)
![]()
-
A lot of street side vendors use ref food colour to get colour, if you wish it add along with the water in the mixture, we have avoided it as it is not good for health.
-3-194897.webp)
![]()
-
Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough.
-4-194897.webp)
![]()
-
This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
-5-194897.webp)
![]()
-
Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
-6-194897.webp)
![]()
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We have used finely chopped cabbage, if you wish you can also use shredded cabbage.
E-World Cooking
March 13, 2025, midnight
Very tasty and crispy dish ,Especially with in a short time you made it for your gust.I have tried it and enjoy with my family ,thanks for sharing.
Tarla Dalal
March 13, 2025, midnight
Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Payal Parikh 86
March 13, 2025, midnight
I always have seen people eating those on the streets in Mumbai and when I came across this Chinese Pakora recipe, I wanted to try it and it was delicious, sooo very crispy and crunchy..
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