Say Hakka Chinese and my mouth starts watering, always ready to prepare it for my next meal. It is a cuisine that has remained constant over the years after being tried and tested in East India, by the Chinese race who settled in India.
Ingredients
For the Manchurian Pakodas
- 1 bowl of finely chopped cabbage, french beans, and carrots
- 1 tbsp Dark Soy Sauce
- 1 tbsp of Ginger Garlic Paste
- 1 tsp of Vinegar
- Salt and White Pepper to taste
- 1 tbsp All-Purpose Flour
- 1 tbsp Cornflour
- Oil for Deep Frying (Air Fryer/Baking option is fine too, but taste differs)
For the gravy
- 1 tbsp Sesame Oil
- 1 green chilly, split into halves
- 1 tbsp chopped garlic
- 1 tsp chopped ginger
- 1 green onion, finely chopped (Keep some greens aside for garnish)
- 1 tbsp green chilly sauce
- 1 tsp Ketchup
- 1 tsp Vinegar
- 1 tsp Dark Soy Sauce
- 1 tsp Corn Flour paste (Mix it in water and make a slurry)
- Salt and white pepper to taste
Method
- In a mixing bowl, add the ingredients for the pakodas, and make medium-sized balls. I prefer to make them and fry them instantly in hot oil so they don't lose water and shape after.
- For the gravy, heat oil in a wok/saucepan and heat well
- Add the green onion, ginger, garlic, and green chilly and fry well
- Add the sauces, vinegar and mix well
- Add water to have a thick gravy
- Add the cornflour paste as needed for your preferred consistency
- Once the gravy comes to a boil, reduce the flame
- Add the pakodas to the gravy, and let it boil once more, enough for the gravy to coat them well
- Garnish with sesame seeds and spring onion greens and serve with plain rice / fried rice or as is.
