How to make Veg Crispy - Mixed vegetables fried to a crisp and tossed in a delicious Indo-Chinese sweet chilli sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorn (बेबी कॉर्न), Green Capsicum (हरी शिमला मिर्च )

Cuisine : Fusion

Course : Snacks and Starters

Veg Crispy Recipe Card

Veg Crispy

This one is another creation of an Indo Chinese kitchen. A choice of mixed vegetables ranging from babycorn, capsicum, cauliflower, mushrooms and carrots to anything you want to eat are batter fried and then tossed in a sweet spicy sauce with the flavour of ginger and garlic. It is a perfect starter for any party or gathering because there is something in it for everybody.

For more recipes related to Veg Crispy checkout Baby Corn Paneer Ke Pakode, Babycorn Salt And Pepper, Babycorn Fritters, Crispy Corn Fritters . You can also find more Snacks and Starters recipes like Fried Egg, Momos, Grilled Lowcal Bharwan Tikki, Chicken Dal Pakoda.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Veg Crispy Recipe

  • Babycorn cut into thick strips 10

  • Green Capsicum cut into thick strips 1 large

  • Cauliflower 5-6 florets

  • Cabbage cut into thick strips 1/4 small

  • Oil 2 tablespoons


  • Cornflour/ corn starch 5 tablespoons

  • Refined flour (maida) 5 tablespoons

  • Ginger-garlic paste 1/2 teaspoon

  • MSG optional 1/4 teaspoon

  • Lemon juice 1 teaspoon

  • Salt to taste

  • Black pepper powder to taste


  • Garlic chopped 4-5 cloves

  • Ginger chopped 1 inch piece

  • Celery chopped 2-3 inch stalk

  • Spring onions chopped 2

  • Green chillies chopped 2

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1 tablespoon

  • Tomato ketchup 2 teaspoons

  • Salt to taste

  • Black pepper powder to taste


Step 1

Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated.

Step 2

Heat enough oil in a wok and deep fry the vegetables. Drain on absorbent paper and set aside. For the sauce heat two tablespoons of oil in a pan. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute.

Step 3

Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well. Serve hot.