Vegetable Tempura A wonderful way to eat your veggies! So crisp and elegant too. By Sanjeev Kapoor 09 Mar 2016 in Recipes Course New Update Main Ingredients Cauliflower, Green Capscium Cuisine Japanese Course Snacks and Starters Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Vegetable Tempura 8 medium Cauliflower 1 medium Green Capscium cut into 1 inch triangles 1 medium Red capsicum cut into 1 inch triangles 1 medium Yellow capsicum cut into 1 inch triangles 1 medium Carrot cut into round slices 1 medium Onion cubed and layers separated 1/2 teaspoon White pepper powder to taste Salt 3/4 cup Refined flour (maida) 1/2 cup Cornflour/ corn starch 1/4 teaspoon Baking powder Oil 3/4 cup + for deep-frying Method Place all the vegetables in a bowl. Add the white pepper powder and salt and toss well. Chill in the refrigerator for about fifteen minutes. Mix the refined flour, cornflour, baking powder, three-fourth cup oil, salt to taste and three-fourth cup of chilled water. Whisk thoroughly to make a batter of pouring consistency. Set aside for twenty minutes. Heat plenty of oil in a wok. Dip the vegetables, one by one, in the batter and deep-fry over medium heat, turning frequently or until crisp and golden brown. Drain on absorbent paper. Serve hot with any sauce. Nutrition Info Calories 2330 Carbohydrates 135.2 Protein 22.7 Fat 188.9 Other Fiber 21.2gm #Baking powder #Carrot #Cauliflower #Cornflour/ corn starch #Oil #Onion #Red capsicum #Refined flour (maida) #Salt #White pepper powder #Yellow capsicum 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