Veg. Crispy

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Veg. Crispy is another Indo-Chinese recipe loved as starter. It can be entitled as father of junk food as all the vegetables are deep fried and then shallow fried in hot and tangy sauce. 

Veg. Crispy

Ingredients:

  • For batter:
    • 1 cup maida
    • 2 cups corn starch
    • 1 tsp red chilly powder
    • 2 tsp ginger paste
    • 1 tsp salt
    • water as required
  • 1 cup cubed onions
  • 1 cup cubed cauliflower
  • 1 cup cubed green capsicum
  • 1 cup sliced carrot
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1.5 tbsp. tomato ketchup
  • 1 tbsp. red chilly sauce
  • 1 tsp. soy sauce
  • Namak Swadanusar
  • 2 pinch black pepper powder
  • oil for deep frying and shallow frying

Method:

  1. Mix all the ingredients listed below batter. Add water and adjust the consistency similar to pakorah batter. 
  2. Heat oil for deep frying. Once oil is hot, marinate a batch of vegetables in the batter and deep fry it on low to medium flame making sure they remain crisp.
  3. In a shallow pan, heat some oil, you can use the same oil we used for frying.
  4. Add ginger garlic pastes and let it saute.
  5. Add ketchup, chilly sauce and soy sauce, mix well.
  6. Add fried vegetables, sprinkle salt and toss it till sauce covers all the vegetables uniformly.
  7. Sprinkle black pepper powder and turn off the stove.
Serving suggestions: Serve it with schezwan chutney or green phudina chutney.