CHINESE PAKORA Ingredients 1½ tablespoons Schezwan sauce ½ medium cabbage, finely chopped 1 medium carrot, finely chopped 4-5 babycorn, finely chopped 2-3 spring onion bulbs, finely chopped 1 inch celery, finely chopped Oil for deep-frying Salt to taste 1½ tablespoons red chilli sauce 3-4 tablespoons cornstarch ¼ cup refined flour (maida) 1-2 stalks spring onion greens, chopped Sweet chilli sauce for serving Method 1. Heat sufficient oil in a kadai. 2. Mix together cabbage, carrot, babycorn, spring onion bulbs, celery, Schezwan sauce, salt, chilli sauce, cornstarch, refined flour and some water in a bowl to make a thick mixture. Add half of spring onion greens and mix well. 3. Put small portions of the Schezwan-vegetable mixture in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 4. Garnish with remaining spring onion greens and serve hot with sweet chilli sauce. Watch this video to find out how to make this recipe. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor