How to make Chilli Carrot and Onion Tempura - Bhavnagri chillies, carrot and onion dipped in refined flour and deep fried.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Bhavnagri Chillies, Carrot (गाजर)

Cuisine : Fusion

Course : Snacks and Starters

Chilli Carrot and Onion Tempura

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chilli Carrot and Onion Tempura checkout Bhavnagri Chillies And Cheese Crackers, Mirchi Vada, Til Wali Mirchein. You can also find more Snacks and Starters recipes like Falafel With Oats, Jain Samosa, Chicken Fingers, vada pav.

Chilli Carrot and Onion Tempura Recipe Card

Chilli Carrot and Onion Tempura

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Carrot and Onion Tempura Recipe

  • Bhavnagri Chillies 2-3

  • Carrot 1 medium

  • Onion 1 medium

  • Green capsicum 1 medium

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Ice cubes 4-5

  • Oil for deep-frying

  • Eggless mayonnaise 2 tablespoons

  • Lemon juice 2 teaspoons

  • Red chilli sauce 2 teaspoons

  • Lettuce leaves 4-5

  • Toasted black sesame seeds (kale til) to sprinkle


Step 1

Heat sufficient oil in a deep pan.

Step 2

Diagonally slice the carrot. Cut onion into quarters. Cut capsicum into thin strips.

Step 3

Mix half the refined flour with salt in a bowl. Add sufficient water and ice cubes and whisk to make a smooth batter.

Step 4

Spread remaining refined flour on a plate, roll all the vegetables one by one in dry flour, then dip in the batter and slide into hot oil. Deep fry till crisp. Drain on absorbent paper.

Step 5

Mix mayonnaise, lemon juice and red chilli sauce in a bowl. Add fried vegetables and mix well.

Step 6

Roughly tear lettuce leaves and make a bed on a serving platter, place vegetable tempura over them. Sprinkle black sesame seeds and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.