Recipe

Crispy Chinese Pakoda Recipe – Better Than Street Style!

Team Chukde

27/06/2025

Ever walked past a street food stall and spotted those crispy, golden-brown Chinese pakodas? Well, that’s exactly what I did—except I made it at home, and let me tell you, it turned out so good I had to share it!

What are Chinese Pakodas?

Think of them as the ultimate Indo-Chinese fusion: finely chopped veggies like cabbage, carrot, capsicum, mixed with flour and bold spices—then deep-fried to crunchy perfection. They're spicy, crispy, and honestly, quite addictive.

Here’s How You Can Make Them:

You’ll Need:

• 1 cup cabbage (thinly chopped)
• ½ cup onion (chopped)
• ½ cup carrot (grated)
• ¼ cup capsicum (sliced)
• 1 cup all-purpose flour (maida)
• 1 tsp Chukde Kashmiri Mirch Powder
• ½ tsp Chukde Black Pepper Powder
• Salt to taste
• 1 tbsp Schezwan chutney
• A pinch of red food color (optional)
• Water (just enough to bind)

Steps:

1. Mix all veggies in a large bowl.
2. Add maida, Chukde’s Kashmiri Mirch & Black Pepper, salt, and schezwan chutney.
3. Add a splash of water and combine until you get a thick, sticky batter.
4. Heat oil and deep fry small portions till they’re golden and crispy.

Serve hot with ketchup or schezwan dip. That’s it—no fancy equipment, no complicated steps. Just crunch in every bite!
You can also watch our dahi makhana chaat recipe video on Youtube:

Why Use Chukde Spices?

Because flavor matters. Chukde’s Kashmiri Mirch gives the pakodas a beautiful color and mild heat, while their Black Pepper Powder adds the right amount of punch. These aren't just any spices—they're bold, clean, and full of real taste.

FAQs

Q. Can I skip the food color?

Yes! The Kashmiri Mirch already gives it a vibrant red hue. Color is optional.

Q. Is there a gluten-free version?

You can try using rice flour or besan (gram flour), though texture may vary.

Q. What oil is best for frying?

Neutral oils like sunflower or rice bran oil work best.

Q. Can I bake these instead?

They're best deep-fried for that classic crisp, but you can air-fry or bake at 200°C until golden, flipping halfway.