Chindian Pakora

Mashup Pakora

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

Pakora Ingredients

  • 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
Indo chinese pakoras

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 160C.
  • 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.

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Looks yummy, although I think the oil temp probably wants to be 160°C, not 1600, or you’re heading for a drama :-D   Happy Christmas!

By Victoria Byrne on December 22, 2018

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