The expression ‘Chindian’ is a mash up of the Chinese Indian food tradition and best articulated in this side dish of Chindian Pakoras. Chillies, spring onions and green cabbage are crisped to a point of obsession, perfect for dipping, sharing and reaching for more.
Yield: 4 portions
- 350g Green cabbage, finely chopped
- 350g Spring onions, chopped finely.
- 1 tbs ginger garlic paste
- 3 tbs coriander leaves
- 2 finger green chillies, finely chopped,
- 1 tsp soy sauce
- ½ tsp white vinegar
- 3 tbs corn flour, sifted
- 6 tbs plain flour, sifted
- 2 tsp cumin seeds
- Salt & black pepper to season
- Vegetable oil for deep frying
How To Make Chindian Pakoras
- Using a large mixing bowl combine the vegetables, ginger garlic paste, coriander leaves and green chillies. Cover and leave them to stand for 10 minutes until they yield some of their liquid.
- Once everything has softened a little, gently squeeze out any residual water out of the vegetables and then add the batter ingredients into the same bowl.
- Combine all the ingredients and mix until you have a smooth thick batter coating all the vegetables.
- Heat the oil to 1600C.
- Separate golf sized balls of the vegetable batter and lower them gently into the hot oil, frying until the pakoras become golden brown and crispy.
- Drain on kitchen paper towel and serve with a sweet chilli chutney.
NB If the batter is too sticky add a little extra flour, as we want the pakoras to be nice and crispy.