Chinese pakoda recipe

   


   STREET CHINESE  PAKODA

TODAY  I'M  GOING TO SHARE  WITH YOU.. THE TASTY, SPICY  AND CRISPY  CHINESE PAKORA RECIPE... CHINESE PAKODA  FAMOUS AS MUMBAI STREET FOOD..... EVERYONE LIKE IT CHINESE PAKORA BECOUSE  THIS PAKODA SO TASTY TO EAT....

EVERYONE  LIKE TO EAT CHINESE PAKODA ON THE STREET AND THAT'S NOT GOOD FOR HEALTH... 

ALL PEOPLE OUT THERE  IF YOU ARE EATING CHINESE PAKODA ON THE STREET...THEN YOU HAVE TO AVOID THIS THINGS B COZ STREET CHINESE PAKODA TOTALLY HARMFUL YOUR  HEALTH...


DON'T EAT CHINESE PAKODA ON THE STREET     B'COZ THEY ARE USING AJINOMOTO  INTO  THE CHINESE PAKODA AND THAT'S SO HARMFUL FOR YOUR HEALTH...

IF  YOU LIKE TO EAT CHINESE PAKODA THEN YOU HAVE TO MAKE THIS PAKODA AT YOUR HOME...IT'S SO EASY TO MAKE... 

THIS DISH SO SIMPLE AND EASIEST... NOW  I'M GOING TO SHARE WITH YOU CHINESE PAKODA RECIPES...

            CHINESE   PAKORA

INGREDIENTS

1)  1 CUP CORN STARCH

2) 1 CUP   ALL PURPOSE FLOUR  (MAIDA)

3) 1 CUP CARROT GRATED

4) 1 CUP CABBAGE GRATED

5) 1 TSP SOYA SAUCE

6) 1 TSP TOMATO SAUCE

7) 1 TSP PEPPER POWDER

8) 1 TSP RED CHILLI POWDER

9) 2 TSP GARLIC AND GINGER PASTE

10) 1 TSP SALT

11) OIL


METHOD


FIRST TAKE A BOWL AND ADD THE CORNSTARCH  , MAIDA

 THEN ADD THE CABBAGE , CARROT , RED CHILLI POWDER , GARLIC , GINGER PASTE , SOYA SAUCE , TOMATO SAUCE , PEPPER POWDER  , SALT AND MIX IT WELL WITH YOUR HAND 

 MAKE A THICK AND STICKY BATTER AND KEEP ASIDE FOR 10 MINTS

AFTER THAT HEAT THE OIL IN  A PAN.. THE OIL COME TO  BOIL  

THEN TAKE A SMALL PORTION OF THIS BATTER AND ROLL IT WITH YOUR  PALM AND DROP INTO THE HOT OIL... 

FRY IT  AROUND 5 MINTS ON THE LOW FLAME  UNTIL BECOME  PAKODA CRISPY 

THEN TRANSFER TO A PLATE AND SERVES WITH TOMATO SAUCE...