How to make Veg Crispy -
Mixed vegetables fried to a crisp and tossed in a delicious Indo-Chinese sweet chilli sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Babycorn (बेबी कॉर्न), Green Capsicum (हरी शिमला मिर्च )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Veg Crispy checkout Baby Corn Paneer Ke Pakode, Babycorn Salt And Pepper, Babycorn Fritters, Crispy Corn Fritters . You can also find more Snacks and Starters recipes like Chilli Chicken Tart Shakshouka Methi Wale Namak Paare Egg White Omelette
Veg Crispy Recipe Card
This one is another creation of an Indo Chinese kitchen. A choice of mixed vegetables ranging from babycorn, capsicum, cauliflower, mushrooms and carrots to anything you want to eat are batter fried and then tossed in a sweet spicy sauce with the flavour of ginger and garlic. It is a perfect starter for any party or gathering because there is something in it for everybody.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Veg Crispy Recipe
Babycorn cut into thick strips 10
Green Capsicum cut into thick strips 1 large
Cauliflower 5-6 florets
Cabbage cut into thick strips 1/4 small
Oil 2 tablespoons
FOR BATTER
Cornflour/ corn starch 5 tablespoons
Refined flour (maida) 5 tablespoons
Ginger-garlic paste 1/2 teaspoon
MSG optional 1/4 teaspoon
Lemon juice 1 teaspoon
Salt to taste
Black pepper powder to taste
FOR SAUCE
Garlic chopped 4-5 cloves
Ginger chopped 1 inch piece
Celery chopped 2-3 inch stalk
Spring onions chopped 2
Green chillies chopped 2
Soy sauce 1 tablespoon
Red chilli sauce 1 tablespoon
Tomato ketchup 2 teaspoons
Salt to taste
Black pepper powder to taste
Method
Step 1
Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated.
Step 2
Heat enough oil in a wok and deep fry the vegetables. Drain on absorbent paper and set aside. For the sauce heat two tablespoons of oil in a pan. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute.
Step 3
Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well. Serve hot.
Nutrition Info
Calories : 767 Kcal
Carbohydrates : 19.9 gm
Protein : 96.7 gm
Fat : 33.4 gm
Other : 10.5 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
