Crispy Vegetables-SK Khazana

Vegetables crisply fried and tossed in a spicy sauce This is a Sanjeev Kapoor exclusive recipe.

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Crispy Vegetables-SK Khazana

Main Ingredients Button mushrooms, Baby corns
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Crispy Vegetables-SK Khazana

  • 8-10 Button mushrooms quartered
  • 5-6 Baby corns diagonally sliced
  • 1 Medium yellow capsicums cut into triangles
  • 1 Medium green capsicum cut into triangles
  • 1 Medium red capsicum cut into triangles
  • 1 Medium onion quartered and layers separated
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1 tablespoon Refined flour (maida)
  • 2 tablespoons Cornflour
  • 1 tablespo to deep fry Oil
  • 1 tablespoon Garlic chopped
  • 1 tablespoon Celery chopped
  • 1/2 teaspoon Red chilli flakes
  • 1 Green chilli finely chopped
  • 2 Spring onion bulbs finely chopped
  • 1 teaspoon Red chilli paste
  • 1 1/2 teaspoons Tomato ketchup
  • for garnish Spring onion greens chopped


  1. Mix together mushrooms, baby corn, yellow capsicum, green capsicum, red capsicum , onion, salt, crushed peppercorns, 1 tablespoon refined flour, cornflour and a little water and mix well.
  2. Heat sufficient oil in a kadai. Deep-fry vegetables till golden brown and crisp. Drain on absorbent paper.
  3. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté for a few seconds. Add celery, chilli flakes, green chilli and spring onion bulbs, mix and sauté till onions turn translucent.
  4. Add chilli paste, tomato ketchup, salt and crushed peppercorns and toss well.
  5. Garnish with spring onion greens and serve immediately.