Sanjeev Kapoor

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Veg Crispy

Batter fried vegetables tossed with traitional Chinese sauce.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Veg Crispy

Main Ingredients

Babycorns, Green capsicum





Level Of Cooking


Try something new


  • Babycorns cut into thick strips
  • 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
  • Green chillies chopped
  • 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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