Street style Chinese pakoda better than Momos??🙀🙀#shorts

Ingredients:- (for chinese pakoda) 2.5cup chopped cabbage 1 cup. Maida 1/4th cup. Cornflour salt to taste 1/2tsp. Ajinomoto (optional) 1/2tsp. orange red food colour 1.5tbsp vinegar 1/2 cup. water Mix well cover & rest for 2 hrs after 2 hrs fry in medium hot oil for 6 to 7 min… (for Schezwan sauce) soaked 12 kashmiri red chilli into hot water for 15 min & make a fine paste.. 2 tbsp. oil 1 star anise 1 tbsp. chopped garlic 1 tsp. ginger 1/4th. cup water red chilli paste 2 tbsp. tomato ketchup 1 tsp. vinegar 1 tsp. soy sauce 1 tbsp cornflour mix with 3 tbsp water salt to taste 1/4th tsp. Ajinomoto Prepare the Schezwan Chutney In a separate pan, heat oil and add a single star anise for flavor. Sauté chopped garlic and ginger until golden and aromatic. Add a splash of water to loosen the base. Next, stir in boiled red chilli paste — this gives the chutney its vibrant red colour and heat. Add some tomato ketchup for sweetness, vinegar for sharpness, and soya sauce for depth. add cornflour slurry for thickening & Season with salt and a pinch of MSG. Let the chutney simmer until thickened and oil begins to separate. Turn off the heat and let it cool slightly.