Pak choi Pakoru. Pak choi, also known as bok choy, horse's ear, Chinese celery cabbage and white mustard Pak choi is tender, nutrient-rich and simply delicious, which makes it a great way of adding greens to your. Good Food cooks with pak choi, a leafy green Chinese cabbage that's ideal for stir-fries or can be steamed till soft in a vegetable side dish. Pak choi is a traditional Asian ingredient often served with oriental flavours.
Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Pakora (pronounced [pəˈkoːɽaː]), also called pikora, pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, is a fried snack (fritter), originating from the Indian subcontinent. Pak Choi benefits are generally similar to the other vegetables from the Brassica (cabbage) family. You can cook Pak choi Pakoru using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pak choi Pakoru
- Prepare of Pak choi(chopped).
- Prepare of (around 1/3rd of pak choi)Cabbage(chopped).
- You need of Gram flour.
- Prepare of medium Onion (chopped).
- You need of Green chilies.
- Prepare of Ginger (paste).
- Prepare of Salt.
- It’s of Water.
The Cabbage family is well known for its antioxidant benefits and its potential to treat and prevent cancer. Closely related to bok choi, this leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). Meaning of pak choi in English.
Pak choi Pakoru step by step
- Mix the pak choi, cabbage, onion, green chilies, ginger and salt with the gram flour, then add water till the desired semi-liquid consistency of the paste is acquired..
- Mix the paste thoroughly so that no gram flour clots remain in the paste..
- On a griddle, add the paste with the help of the ladle like small pan cakes and shallow fry from both the sides till light brown colour..
- Serve warm with sauce or chutney..