Japanese Tempura This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Refined flour (maida), spinach leaves Cuisine Japanese Course Snacks and Starters Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Japanese Tempura 1/2 cup + for dusting Refined flour (maida) (maida), for dusting 8-10 spinach leaves 1 small green zucchini cut into fingers 1 small yellow zucchini cut into fingers 1 small red bell pepper deseeded and cut into fingers 1/2 cup rice flour 1/2 cup cornflour 1 medium Brinjal 1 teaspoon black pepper powder to taste Salt 1/2 cup drinking soda for deep-frying Oil Method Advertisment Cut brinjal into thin slices. To make batter, combine rice flour, cornflour, refined flour, pepper powder, salt and 1 cup ice cold water in a bowl. Whisk well ensuring that there are no lumps. Add drinking soda and whisk well into a pouring consistency batter. Heat sufficient oil in a wok. Dust spinach leaves in refined flour, dip in batter and coat well and deep-fry in hot oil till crisp. Similarly, repeat the procedure with brinjal slices, zucchinis and bell peppers. Drain on absorbent paper. Serve hot with sweet chilli sauce. Nutrition Info Calories 1063 Carbohydrates 188.2 Protein 25.2 Fat 23 Other Fiber Fiber- 38.5gm #Brinjal #Oil #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article