By Aditi Saraswat
February 5, 2026
Chinese pakodas have the crunch of fritters with a twist of Indo-Chinese tastes. Made of various veggies, these crispy bites are perfect when the same type of pakodas feels repetitive.
1 cup finely sliced cabbage ½ cup thinly sliced capsicum ¼ cup spring onion greens, chopped ½ cup all-purpose flour (maida) ¼ cup cornflour 1 tsp soy sauce 1 tsp green chilli sauce ½ tsp black pepper powder Salt to taste Water as needed Oil for deep frying
In a bowl, add cabbage, capsicum, and spring onions. Sprinkle a pinch of salt and toss it well so that the vegetables release their moisture naturally.
To this, add maida, cornflour, black pepper, soy sauce, and green chilli sauce. Mix everything gently so that everything is coated evenly.
Give a little splash of water to make a thick, sticky batter that sticks to vegetable pieces.
In a pan, heat oil on medium flame. Once it is heated, drop small portions of batter into it.
Fry the pakodas until golden, crunchy and evenly cooked from the inside out.
Drain it on a tissue paper and serve hot with mint or schezwan chutney for a full street-style taste.