This Chinese pakoda recipe is made without deep frying. Pakoda’s always taste yummy after deep frying but this chinese pakoda taste awesome without deep frying. A spicy chinese stuffing of many veggies and sauces with boiled noodles and well coated with rice flour batter makes is more crunchy. A best option for chinese lovers. Try this  different taste shallow fried tasty chinese pakoda with crunchy coating at your home in breakfast and with your evening tea. See detail recipe below.

Ingredients

For stuffing

• Chopped cabbage
• Carrot
• Onion
• Garlic
• Ginger
• Capsicum
• Beans
• Black pepper powder
• Salt
• Soya sauce
• Red chilly sauce
• Green chilly sauce
• Vinegar
• Tomato sauce
• Boiled noodles
• Bread pieces

For batter

• 1/2 cup rice flour
• 2 spoons sooji
• 1/2 tsp turmeric powder
• 1/4 tsp red chilly powder
• Pinch of salt
• Water

Preparation

• Prepare the batter and keep it aside for sometime
• In a pan saute all vegetables for 3-4 minutes
• Add all sauces and salt
• Add black pepper and noodles and all the sauces
• Mix it well and allow it to cool down
• Now put stuffing on a bread piece and cover it with another bread
• Cut this in to four pieces
• Coat this in to batter and shallow fry
• Cook it from both the sides till golden brown and crisp
• Serve hot

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