How to make Vegetable Crispy -
Batter fried mixed vegetables tossed in a tangy sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Capsicum (शिमला मिर्च )
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Vegetable Crispy checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Mooli Moong Besan Kathal Kofta Curry- Sk Khazana Baby Potatoes In Spicy Yogurt Gravy Chane Jaiselmer Ke
Vegetable Crispy Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Vegetable Crispy Recipe
Button mushrooms halved 8-10
Capsicum mixed, cut into triangles 1 cup
Babycorns diagonally sliced 6-8
Oil 1 tablespoon + to deep fry
Refined flour (maida) 3 tablespoons
Cornflour/ corn starch 4 tablespoons
Salt to taste
Crushed black peppercorns to taste
Green chillies finely chopped 1-2
Celery finely chopped 2 inch
Garlic chopped 1 tablespoon
Red chilli paste 1 tablespoon
Tomato ketchup 1 tablespoon
Red chilli flakes 1 teaspoon
Spring onions with greens chopped 1-2 stalks
Mixed capsicum curls for garnishing
Method
Step 1
Heat sufficient oil in a pan.
Step 2
Put mushrooms, capsicums and babycorns in a bowl and mix well. Add 1 tablespoon refined flour and mix again.
Step 3
To prepare batter, put remaining refined flour and cornflour in another bowl and mix. Add salt and crushed peppercorns and mix well. Add some chilled water and whisk till the mixture is smooth.
Step 4
Coat mixed vegetables with batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Step 5
Heat 1 tablespoon oil in a non-stick pan. Add green chillies and celery and sauté for 30 seconds. Add garlic, mix and sauté till golden.
Step 6
Add chilli paste, mix and cook for 1 minute. Add tomato ketchup, chilli flakes and fried vegetables and toss to mix. Add spring onion with greens and toss to mix.
Step 7
Serve hot garnished with bell pepper curls.
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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 www.sanjeevkapoor.com 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.
