How to make Chilli Carrot and Onion Tempura -
Bhavnagri chillies, carrot and onion dipped in refined flour and deep fried.
Chilli Carrot and Onion Tempura Recipe Card
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Cook time : 26-30 minutes
Level Of Cooking : Moderate
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
Heat sufficient oil in a deep pan.
Diagonally slice the carrot. Cut onion into quarters. Cut capsicum into thin strips.
Mix half the refined flour with salt in a bowl. Add sufficient water and ice cubes and whisk to make a smooth batter.
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.
Mix mayonnaise, lemon juice and red chilli sauce in a 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.