Chinese pakoda - shallow fried/breakfast recipe - non fried snack recipe- tea time recipe

chickpea flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein and fiber.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3 fatty acids.

Prepare the ingredients: chopped cabbage, chopped beans, chopped carrot, capsicum, onion, ginger, chopped garlic, boiled noodles, tomato ketchup, salt, black pepper powder, green chilli sauce, red chilli sauce, soya sauce, and vinegar.

In a pan, heat oil and sauté ginger and garlic for a few seconds, being careful not to overcook them.

Add onion, carrot, and beans to the pan and cook for a few seconds.

Add capsicum and cabbage, mix quickly, then cover the pan with a lid and cook on medium flame for 1-2 minutes.

After 2 minutes, check the vegetables and mix them.

Add salt and black pepper powder to the vegetables. Optionally, white pepper powder can be used.

Add the boiled noodles to the vegetable mixture and mix well.

In a bowl, combine tomato ketchup, 1 spoon of soya sauce, 1/2 spoon of chilli sauce, 1/2 spoon of green chilli sauce, and 1 spoon of vinegar, and mix all the sauces together.

Add the sauce mixture to the noodles and vegetables, mixing on high flame, then switch off the flame and allow it to cool down.

In another bowl, prepare the batter by mixing 1/2 cup of rice flour, 2 spoons of suji, a pinch of salt, red chilli powder, and turmeric powder, then gradually add water to form a thin batter without lumps.

Take bread slices and place the vegetable and noodle mixture on one slice, cover with another slice, and press down firmly.

Cut the stuffed bread into 4 small pieces or desired shapes using a knife or cutters.

Heat oil in a pan for shallow frying; dip the bread pieces into the batter and shallow fry them.

Cook on medium flame, turning occasionally, for about 3-4 minutes until golden brown and crisp.

Remove the pakoras from the oil and place them on a plate to drain excess oil.

Serve the non-fried Chinese pakoras hot with tomato ketchup and some noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens