How to make Veg Crispy Recipe - Batter fried vegetables tossed with traitional Chinese sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Green capsicum (हरी शिमला मिर्च )

Cuisine : Chinese

Course : Starter

Veg Crispy

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

You can also find more Starter recipes like Chicken Lazone, Mango Chutney Submarine, Zucchini Kebab, Bihari Kabab. Or try out these recipes from Chinese Cuisine like Sung Choi Bao, Stir Fried Pak Choy With Sesame Sauce, Chicken Hong Kong, Stir Fried Shrimps.

Veg Crispy Recipe Card

Veg Crispy

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Veg Crispy

  • Babycorns 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.