Well, as much as it sounds a bit bizarre, trust me, this recipe of Chinese Idli Pakoda turned out to be as delicious as any dish can be. This Idli Pakoda recipe is a mouth-watering fusion dish which will leave you finger-licking, and crave for more. If you are a fan of Pakodas, and want to savour them in this monsoon season, or as a teatime snack, then this Chinese Idli Pakora recipe will surely delight you.

It does take a bit of time, but then every bite of this yummy Chinese Idli Pakoda is worth it. Speaking about its making, this fusion recipe doesn’t require too many fancy ingredients, and I am sure you will find all the items available in your house to prepare it. All you need to take care of it the hot oil in which you will fry these Idli Pakode.

Another good thing about this Chinese Idli Pakoda recipe is that you can use your leftover Idli too. On one hand it would save you food, on the other it will give you a tasty teatime snack. There are so many fusion recipes available on the Internet, but I am so sure that none of those recipes are as filling as this one.

So, put on your apron, and get your hands to work. Do try this recipe at home and tell me how it turned out for you. If you have any questions about this Chinese Idli Pakoda recipe, feel free to contact on my social media channels given below.

It is a MUST TRY dish!!

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INGREDIENTS :
**For Chinese Mixture**

Oil – 2 Teaspoons
Garlic – 2 Teaspoons (Finely Chopped)
Onion – 4 Tablespoons (Finely Chopped)
Capsicum – 3 Tablespoons (Finely Chopped)
Cabbage - 4 Tablespoons (Finely Chopped)
Soya Sauce – 1 Teaspoon
Vinegar – 1/2 Teaspoon
Tomato Ketchup – 2 Teaspoon
Red Chilli Sauce – 1 Teaspoon
Salt – As Per Taste
Black Pepper – ½ Teaspoon
Sugar - ½ Teaspoon

**For Pakoda Batter**
Gram flour (Besan) – ⅓ Cup
Water- ¼ Cup
Salt – As Per Taste
Red Chilli Powder – ½ Teaspoon
Garam Masala – ½ Teaspoon
Turmeric Powder – 1/4 Teaspoon
Ajwain (Carom Seeds) - 1/4 Teaspoon

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