Veg Crispy

Ingredients list for Veg Crispy

• 10 Babycorn cut into thick strips
• 1 large Green Capsicum cut into thick strips
• 5-6 florets Cauliflower
• 1/4 small Cabbage cut into thick strips
• 2 tablespoons Oil
• FOR BATTER
• 5 tablespoons Cornflour/ corn starch
• 5 tablespoons Refined flour (maida)
• 1/2 teaspoon Ginger-garlic paste
• 1/4 teaspoon MSG optional
• 1 teaspoon Lemon juice
• to taste Salt
• to taste Black pepper powder
• FOR SAUCE
• 4-5 cloves Garlic chopped
• 1 inch piece Ginger chopped
• 2-3 inch stalk Celery chopped
• 2 Spring onions chopped
• 2 Green chillies chopped
• 1 tablespoon Soy sauce
• 1 tablespoon Red chilli sauce
• 2 teaspoons Tomato ketchup
• to taste Salt
• to taste Black pepper powder

Method

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.
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.
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.

Nutrition Info