Uploaded July 2026 | Updated September 2026, 2 weeks ago
Mumbai Street-style Chinese Pakoda 🌧️✨ crispy, flavour-packed pakodas with a homemade Schezwan chutney, all made from scratch and tasting just like the ones you get on the streets of Mumbai. I’ve shared all the tips and tricks to get that perfect crunch, along with bonus recipes for street-style Chinese Bhel and Manchurian Pav.
A proper Mumbai street-food treat that’s perfect for the monsoon. Do give this one a try and enjoy it at home. Happy Cooking! ❤️🔥
Meet the kitchen essential designed to keep up with your everyday cooking.
Chop faster, prep easier, and save time, without the mess 🙌
🛒 Buy on Amazon: amzn.in/d/iUkb3Ve
🌐 Curaa Website: yflhome.com/products/curaa-choplab-lite
Full written recipe - Chinese Pakoda & Schezwan Chutney
Prep Time: 20–25 minutes
Cooking Time: 25–30 minutes
Serving: 3–4
Ingredients:
Ginger Garlic Green Chilli
GARLIC | लहसुन 40 GRAMS
GINGER | अदरक 25 GRAMS
GREEN CHILLI | हरी मिर्च 15 GRAMS
Method:
Start by finely chopping the garlic, ginger, and green chillies together in a chopper until evenly minced.
Keep 1 tablespoon aside for the chinese pakoda mixture and set the rest aside for the chutney.
Chinese Pakoda
Ingredients:
CABBAGE | पत्ता गोभी 1 MEDIUM SIZED
CHOPPED GINGER GARLIC GREEN CHILLI | अदरक लहसुन हरी मिर्च 1 TBSP
WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर 1/4 TSP
VINEGAR | सिरका 1 TSP
SALT | नमक 1 TSP
REFINED FLOUR | मैदा 80 GRAMS
CORNFLOUR | कॉर्न फ्लोर 50 GRAMS
WATER | पानी 50–100 ML (ADDED GRADUALLY)
ORGANIC FOOD COLOUR ORANGE AND RED | ऑर्गेनिक फ़ूड कलर A FEW DROPS
OIL | तेल AS REQUIRED (FOR DEEP FRYING)
Method:
Trim the stem of the cabbage, cut it in half, and remove the core. Roughly cut it into chunks and add it into your chopper, then finely chop it in batches. Transfer to a large bowl.
Add the reserved 1 tablespoon of ginger garlic green chilli, salt, white pepper powder, and vinegar. Mix well, cover, and set aside for 10–15 minutes. The cabbage will release a good amount of water at this time.
Start heating oil to 155–160°C while you finish the batter. Uncover the cabbage mixture and you will see it has released a lot of water. Add the refined flour and cornflour directly to the cabbage mixture and mix well. The water released by the cabbage will help bring the batter together. Add water gradually, 50–100 ml as needed, until you get a dropping consistency batter that falls off the spoon in thick drops.
Add a few drops of orange and red organic food colour and mix until the batter turns a deep orangish colour.
Once the oil is at temperature, carefully drop small portions of batter into the oil using clean hands or a spoon. Let them set before stirring. Fry on medium-low flame for 7–8 minutes until deeply golden and completely crispy all the way through. Remove with a strainer and drain well.
Your crispy, crunchy Chinese Pakoda is ready.
Schezwan Chutney
Ingredients:
OIL | तेल 2 TBSP
CHOPPED GINGER GARLIC GREEN CHILLI |अदरक लहसुन हरी मिर्च REMAINING
RED CHILLI SAUCE | रेड चिली सॉस 3 TBSP
KETCHUP | केचअप 2 TBSP
LIGHT SOY SAUCE | लाइट सॉय सॉस 1/2 TSP
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
HOT WATER | गरम पानी 250 ML
CORNFLOUR SLURRY | कॉर्न फ्लोर स्लरी 1 TBSP (CORNFLOUR MIXED WITH 2–3 TBSP WATER)
Method:
Heat a kadhai on high flame and add oil. Once hot, add the remaining ginger garlic green chilli and cook for about 30 seconds, stirring continuously.
Add the sauces, vinegar, sugar, white pepper powder, and salt. Mix well and let everything sizzle together.
Add hot water, stir well, and bring the sauce to a full boil. Pour in the cornflour slurry and stir immediately. Cook for 2–3 minutes until the sauce thickens slightly. It will look a little thin at this stage but will thicken further as it cools. Taste and adjust salt. Switch off the flame and let the chutney cool completely in a bowl. Once cold, it will be thick and scoopable.
Chinese Bhel:
For the chinese bhel, add the fried noodles, Chinese Pakodas broken roughly, shredded cabbage, Schezwan Chutney, and spring onion greens. Toss everything together well and serve immediately.
Manchurian Pav:
Slice the pav in half. Spread Schezwan Chutney generously on both sides. Place the Chinese Pakodas inside, top with fried noodles, a little more Schezwan Chutney, and chopped spring onion greens. Close and serve hot.
#YFL #SanjyotKeer #chinesepakora
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
0:00 Intro
1:53 Chopping
4:00 Cabbage Filling
6:39 Street Style Schezwan Chutney
9:54 Pakoda Batter
15:15 Chinese Bhel
16:01 Manchurian Pav
16:52 Plating
17:48 Outro
Mumbai Street-style Chinese Pakoda 🌧️✨ crispy, flavour-packed pakodas with a homemade Schezwan chutney, all made from scratch and tasting just like the ones you get on the streets of Mumbai. I’ve shared all the tips and tricks to get that perfect crunch, along with bonus recipes for street-style Chinese Bhel and Manchurian Pav.
A proper Mumbai street-food treat that’s perfect for the monsoon. Do give this one a try and enjoy it at home. Happy Cooking! ❤️🔥
Meet the kitchen essential designed to keep up with your everyday cooking.
Chop faster, prep easier, and save time, without the mess 🙌
🛒 Buy on Amazon: amzn.in/d/iUkb3Ve
🌐 Curaa Website: yflhome.com/products/curaa-choplab-lite
Full written recipe - Chinese Pakoda & Schezwan Chutney
Prep Time: 20–25 minutes
Cooking Time: 25–30 minutes
Serving: 3–4
Ingredients:
Ginger Garlic Green Chilli
GARLIC | लहसुन 40 GRAMS
GINGER | अदरक 25 GRAMS
GREEN CHILLI | हरी मिर्च 15 GRAMS
Method:
Start by finely chopping the garlic, ginger, and green chillies together in a chopper until evenly minced.
Keep 1 tablespoon aside for the chinese pakoda mixture and set the rest aside for the chutney.
Chinese Pakoda
Ingredients:
CABBAGE | पत्ता गोभी 1 MEDIUM SIZED
CHOPPED GINGER GARLIC GREEN CHILLI | अदरक लहसुन हरी मिर्च 1 TBSP
WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर 1/4 TSP
VINEGAR | सिरका 1 TSP
SALT | नमक 1 TSP
REFINED FLOUR | मैदा 80 GRAMS
CORNFLOUR | कॉर्न फ्लोर 50 GRAMS
WATER | पानी 50–100 ML (ADDED GRADUALLY)
ORGANIC FOOD COLOUR ORANGE AND RED | ऑर्गेनिक फ़ूड कलर A FEW DROPS
OIL | तेल AS REQUIRED (FOR DEEP FRYING)
Method:
Trim the stem of the cabbage, cut it in half, and remove the core. Roughly cut it into chunks and add it into your chopper, then finely chop it in batches. Transfer to a large bowl.
Add the reserved 1 tablespoon of ginger garlic green chilli, salt, white pepper powder, and vinegar. Mix well, cover, and set aside for 10–15 minutes. The cabbage will release a good amount of water at this time.
Start heating oil to 155–160°C while you finish the batter. Uncover the cabbage mixture and you will see it has released a lot of water. Add the refined flour and cornflour directly to the cabbage mixture and mix well. The water released by the cabbage will help bring the batter together. Add water gradually, 50–100 ml as needed, until you get a dropping consistency batter that falls off the spoon in thick drops.
Add a few drops of orange and red organic food colour and mix until the batter turns a deep orangish colour.
Once the oil is at temperature, carefully drop small portions of batter into the oil using clean hands or a spoon. Let them set before stirring. Fry on medium-low flame for 7–8 minutes until deeply golden and completely crispy all the way through. Remove with a strainer and drain well.
Your crispy, crunchy Chinese Pakoda is ready.
Schezwan Chutney
Ingredients:
OIL | तेल 2 TBSP
CHOPPED GINGER GARLIC GREEN CHILLI |अदरक लहसुन हरी मिर्च REMAINING
RED CHILLI SAUCE | रेड चिली सॉस 3 TBSP
KETCHUP | केचअप 2 TBSP
LIGHT SOY SAUCE | लाइट सॉय सॉस 1/2 TSP
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफ़ेद मिर्च पाउडर A PINCH
SALT | नमक TO TASTE
HOT WATER | गरम पानी 250 ML
CORNFLOUR SLURRY | कॉर्न फ्लोर स्लरी 1 TBSP (CORNFLOUR MIXED WITH 2–3 TBSP WATER)
Method:
Heat a kadhai on high flame and add oil. Once hot, add the remaining ginger garlic green chilli and cook for about 30 seconds, stirring continuously.
Add the sauces, vinegar, sugar, white pepper powder, and salt. Mix well and let everything sizzle together.
Add hot water, stir well, and bring the sauce to a full boil. Pour in the cornflour slurry and stir immediately. Cook for 2–3 minutes until the sauce thickens slightly. It will look a little thin at this stage but will thicken further as it cools. Taste and adjust salt. Switch off the flame and let the chutney cool completely in a bowl. Once cold, it will be thick and scoopable.
Chinese Bhel:
For the chinese bhel, add the fried noodles, Chinese Pakodas broken roughly, shredded cabbage, Schezwan Chutney, and spring onion greens. Toss everything together well and serve immediately.
Manchurian Pav:
Slice the pav in half. Spread Schezwan Chutney generously on both sides. Place the Chinese Pakodas inside, top with fried noodles, a little more Schezwan Chutney, and chopped spring onion greens. Close and serve hot.
#YFL #SanjyotKeer #chinesepakora
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
0:00 Intro
1:53 Chopping
4:00 Cabbage Filling
6:39 Street Style Schezwan Chutney
9:54 Pakoda Batter
15:15 Chinese Bhel
16:01 Manchurian Pav
16:52 Plating
17:48 Outro
