Crispy Chinese Pakoda

Steps

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1. 1
   Finely chop 40g garlic, 25g ginger, and 15g green chillies using a food processor until evenly minced. Set aside 1 tablespoon for the pakoda mixture and reserve the rest for the chutney.
   ▶ ≈2:35
2. 2
   Trim the stem of the cabbage, cut it in half, and remove the core. Cut into large chunks and chop in batches using a food processor, then transfer to a large bowl.
   ▶ ≈1:55
3. 3
   Add 1 tablespoon of the ginger-garlic-chilli mixture, 1 tsp salt, 1/4 tsp white pepper powder, and 1 tsp vinegar to the cabbage. Mix well, cover, and let rest for 10-15 minutes to allow the cabbage to release its moisture.
   ▶ ≈4:00
4. 4
   Heat oil to 155-160°C. Add 80g refined flour and 50g cornflour to the cabbage mixture along with its released water, mixing well. Gradually add 50-100ml water until reaching a dropping consistency. Add a few drops of orange and red organic food colour and mix until the batter becomes a deep orange-red colour.
   ▶ ≈9:54
5. 5
   Carefully drop small portions of batter into the hot oil using clean hands or a spoon. Do not stir immediately; let them set first. Fry on medium-low heat for 7-8 minutes until deeply golden and completely crispy. Remove with a strainer and drain well.
   ▶ ≈11:53
6. 6
   Heat 2 tbsp oil in a kadhai over high heat. Add the remaining ginger-garlic-chilli mixture and cook for about 30 seconds, stirring continuously. Add 3 tbsp red chilli sauce, 2 tbsp ketchup, 1/2 tsp light soy sauce, 1 tsp vinegar, a pinch of sugar, a pinch of white pepper powder, and salt to taste. Mix well and let everything sizzle.
   ▶ ≈6:42
7. 7
   Add 250ml hot water, stir well, and bring the sauce to a full boil. Add the cornflour slurry (1 tbsp cornflour mixed with 2-3 tbsp water) and stir immediately. Cook for 2-3 minutes until the sauce thickens slightly. Taste and adjust salt. Turn off the heat and let the chutney cool completely in a bowl until it reaches room temperature and thickens further.
   ▶ ≈7:09