Chinese pakora/cabbage Manchurian

Its December time and Nagpur is shivering with 14 deg temperature and i am craving for something spicy and crispy. Which is quick to make also with available ingredients in the kitchen. So many conditions i have na😁i think every house wife will relate to it.its not always kids crave for some think crunchy even mother’s have that crave.And i wanted something Chinese, so what better way than to make these Chinese pakora or cabbage Manchurian. A loved street food by all, this has to do nothing with the Chinese cuisine at all, except for sauce used in it.the main ingredient used here is cabbage rest is your choice.

So lets get the recipe


  • 1 small cabbage finely chopped
  • 1 carrot grated
  • 1 tablespoon ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 1/2 tablespoon schezwan chutney
  • 1 tablespoon green chillies finely chopped
  • 1/2 tablespoon crushed black pepper powder
  • Salt as per taste
  • 1/2 cup maida /refined flour
  • 2 tablespoon cornflour
  • Oil for deep frying


  • Take a bowl add in shredded cabbage with grated carrots, soy sauce, vinegar, schezwan chutney, black pepper powder, grated ginger, green chillies
  • Mix well
  • Now add salt ,maida and cornflour
  • Mix it well
  • Without leaving any lumps in it
  • Now,heat a kadai pour in the oil
  • Once the oil is hit enough take small portion of the mixture and drop in the oil (you can use spoon also)
  • Deep fry till brown
  • Remove on kitchen towel so that excess oil goes off
  • Serve your cabbage Manchurian/ Chinese pakora with mayonnaise or schezwan chutney

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