Chilli, Carrot and Onion Tempura-Cook Smart

Bhavnagri chillies, carrot and onion dipped in refined flour and deep fried This recipe is from FoodFood TV channel

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Chilli, Carrot and Onion Tempura-Cook Smart

Main Ingredients Bhavnagri chillies, Medium carrot
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chilli, Carrot and Onion Tempura-Cook Smart

  • 2-3 Bhavnagri chillies
  • 1 Medium carrot
  • 1 Medium onion quartered and layers separated
  • 1 Medium green capsicum cut into thick strips
  • 1 cup Refined flour (maida)
  • to taste Salt
  • 4-5 Ice cubes
  • to deep fry Oil
  • 2 tablespoons Eggless mayonnaise
  • 2 teaspoons Lemon juice
  • 2 teaspoons Red chilli sauce
  • 4-5 Lettuce leaves
  • to sprinkle Black sesame seeds (kale til) toasted


  1. Heat sufficient oil in a deep pan.
  2. Cut carrot into 1 inch pieces and further thinly slice them vertically. Halve the green chillies vertically and remove seeds.
  3. Take 1½ cups chilled water in a mixing bowl, add 4-5 ice cubes. Add 2 tablespoons refined flour and mix well so that there are minimum lumps.
  4. Take the remaining refined flour in a bowl, roll each piece of vegetable in it then dip in the batter and slide into hot oil. Deep fry till crisp taking care that they do not brown. Drain on absorbent paper.
  5. Mix mayonnaise, lemon juice and red chilli sauce in another bowl. Add fried vegetables and mix well.
  6. Roughly tear lettuce leaves and make a bed on a serving platter, place vegetable tempura over them. Sprinkle black sesame seeds and serve immediately.