Vegetable Finger Simplicity can be endearing. This is one of those dishes that can be made in a jiffy. By Sanjeev Kapoor 31 Jul 2015 in Recipes Course New Update Main Ingredients Carrot, Cauliflower Cuisine Indo-Chinese Course Snacks and Starters Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Vegetable Finger 1 medium Carrot grated 1 teaspoon Cauliflower grated 1 small Green capsicum finely chopped 1/4 small Cabbage finely chopped 8-10 French beans finely chopped 1 small Onion finely chopped to taste Salt 5 tablespoons Cornflour/ corn starch 2 tablespoons Refined flour (maida) 2 teaspoons Red chilli flakes 1/4 teaspoon MSG 2 tablespoons Fresh coriander leaves finely chopped 1/4 teaspoon White pepper powder 1 teaspoon Light soy sauce 1 tablespo Oil as required Sichuan sauce Method In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt. Set aside for ten to fifteen minutes. Squeeze the vegetables to remove excess water. Add three tablespoons of cornflour, refined flour, chilli flakes, MSG, fresh coriander, white pepper powder and soy sauce to the vegetables and mix well. Divide the mixture into sixteen equal portions and roll into balls. Shape each ball into two-inch long fingers. Dust the vegetable fingers with two tablespoons of cornflour. Heat plenty of oil in a wok and deep-fry the vegetable fingers till golden brown and crisp. Drain on absorbent paper. Serve hot with Sichuan Sauce. #Carrot #Cauliflower #Cornflour/ corn starch #French beans #Fresh coriander leaves #Green capsicum #Light soy sauce #MSG #Oil #Red chilli flakes #Refined flour (maida) #Salt #Sichuan sauce #White pepper powder 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