Chilli, Carrot and Onion Tempura-Cook Smart Bhavnagri chillies, carrot and onion dipped in refined flour and deep fried This recipe is from FoodFood TV channel By Sanjeev Kapoor 22 Sep 2018 in Recipes Course New Update Main Ingredients Bhavnagri chillies, Medium carrot Cuisine Fusion Course Snacks and Starters Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Chilli, Carrot and Onion Tempura-Cook Smart 2-3 Bhavnagri chillies 1 Medium carrot 1 Medium onion quartered and layers separated 1 Medium green capsicum cut into thick strips 1 cup Refined flour (maida) to taste Salt 4-5 Ice cubes to deep fry Oil 2 tablespoons Eggless mayonnaise 2 teaspoons Lemon juice 2 teaspoons Red chilli sauce 4-5 Lettuce leaves to sprinkle Black sesame seeds (kale til) toasted Method Heat sufficient oil in a deep pan. Cut carrot into 1 inch pieces and further thinly slice them vertically. Halve the green chillies vertically and remove seeds. Take 1½ cups chilled water in a mixing bowl, add 4-5 ice cubes. Add 2 tablespoons refined flour and mix well so that there are minimum lumps. Take the remaining refined flour in a bowl, roll each piece of vegetable in it then dip in the batter and slide into hot oil. Deep fry till crisp taking care that they do not brown. Drain on absorbent paper. Mix mayonnaise, lemon juice and red chilli sauce in another bowl. Add fried vegetables and mix well. Roughly tear lettuce leaves and make a bed on a serving platter, place vegetable tempura over them. Sprinkle black sesame seeds and serve immediately. #Eggless mayonnaise #Ice cubes #Lemon juice #Lettuce leaves #Oil #Red chilli sauce #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article