Crispy Manchurian Pakora Recipe – A Fusion Delight , Perfect for snacks or appetizers!

Introduction

Manchurian Pakora is a delightful fusion of Indian pakoras and Chinese flavors. This crispy and spicy snack is perfect for any occasion, whether as an appetizer or a side dish. In this recipe, we’ll guide you step by step to make delicious restaurant-style Manchurian Pakora at home.

Story Behind the Dish

A few years ago, while exploring the bustling streets of Mumbai, I came across a small stall selling “Crispy Manchurian Pakora.” The fusion of Indo-Chinese flavors with the crunch of pakoras instantly won my heart. Since then, I’ve been recreating this dish at home, and it never fails to impress guests. Whether you’re hosting a party or just craving something crispy and spicy, this recipe is a must-try!

Ingredients (Serves 4)

For Pakoras:

• 1 cup cabbage (finely chopped)
• ½ cup carrot (grated)
• ¼ cup green onions (chopped)
• ¼ cup bell pepper (chopped)
• ½ cup onion (sliced)
• 1 tsp green chili (chopped)
• 1 tsp garlic paste
• ½ cup all-purpose flour
• 4 tsp cornstarch
• 3 tsp rice flour
• 1 tsp soy sauce
• ¼ cup beetroot (grated, optional for color)
• 1 tsp chili sauce
• 1 tsp tomato ketchup
• 1 tsp vinegar
• A pinch of baking soda
• Salt to taste
• Oil for frying

For the Sauce:

• 2 tbsp oil
• 1 tsp ginger-garlic paste
• ½ cup onion (finely chopped)
• ¼ cup bell peppers (chopped)
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp cornstarch (mixed with ¼ cup water)
• Salt to taste
• ¼ tsp black pepper

Step-by-Step Instructions

Step 1: Preparing the Vegetables

1. Finely chop cabbage, onion, green onions, bell peppers, and grate the carrot and beetroot.
2. Place all chopped vegetables in a large bowl.

Step 2: Making the Pakora Batter

1. Add all-purpose flour, rice flour, cornstarch, garlic paste, green chili, soy sauce, baking soda, and salt to the vegetables.
2. Mix well until everything is combined.
3. If needed, add a few drops of water to form a thick, sticky batter.

Step 3: Frying the Pakoras

1. Heat oil in a deep pan over medium-high heat.
2. Take small portions of the batter and drop them into the hot oil.
3. Fry until the pakoras turn crispy and golden brown.
4. Remove and place on a paper towel to drain excess oil.

Step 4: Making the Manchurian Sauce

1. Heat oil in a pan and sauté ginger-garlic paste until aromatic.
2. Add chopped onions and bell peppers, and stir-fry for 2 minutes.
3. Pour in soy sauce, chili sauce, tomato ketchup, vinegar, and mix well.
4. Add cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens.
5. Add fried pakoras to the sauce and toss gently to coat them evenly.

Step 5: Serving

• Garnish with freshly chopped green onions.
• Serve hot with chili sauce or schezwan dip.

Nutritional Information (Per Serving)

• Calories: 210 kcal
• Protein: 4g
• Carbohydrates: 28g
• Fat: 10g
• Fiber: 3g

 

FAQs

1. Can I bake or air-fry Manchurian Pakoras instead of deep-frying?

Yes! You can bake them at 375°F (190°C) for 25-30 minutes or air-fry at 180°C for 15-20 minutes, flipping halfway.

2. What can I use instead of all-purpose flour?

You can substitute it with chickpea flour or whole wheat flour for a healthier version.

3. Is this recipe gluten-free?

No, but you can make it gluten-free by using rice flour and gluten-free soy sauce.

4. How can I make it spicier?

Add extra green chilies and a teaspoon of schezwan sauce to the batter for extra heat.

5. Can I store the leftover Manchurian Pakoras?

Yes, store the fried pakoras separately from the sauce and mix them before serving to keep them crispy.

Discover More: Paneer Lababdar: A Rich and Creamy Indian Delight

Thank You 

Thank you for visiting our blog and trying out this delicious Crispy Manchurian Pakora recipe! We hope you enjoy making and sharing it with your loved ones. If you loved this recipe, don’t forget to share your feedback in the comments. Happy Cooking! 😊