Vegetable Tempura

Ingredients list for Vegetable Tempura

• 8 medium Cauliflower
• 1 medium Green Capscium cut into 1 inch triangles
• 1 medium Red capsicum cut into 1 inch triangles
• 1 medium Yellow capsicum cut into 1 inch triangles
• 1 medium Carrot cut into round slices
• 1 medium Onion cubed and layers separated
• 1/2 teaspoon White pepper powder
• to taste Salt
• 3/4 cup Refined flour (maida)
• 1/2 cup Cornflour/ corn starch
• 1/4 teaspoon Baking powder
• Oil 3/4 cup + for deep-frying

Method

1. Place all the vegetables in a bowl. Add the white pepper powder and salt and toss well.
2. Chill in the refrigerator for about fifteen minutes. Mix the refined flour, cornflour, baking powder, three-fourth cup oil, salt to taste and three-fourth cup of chilled water.
3. Whisk thoroughly to make a batter of pouring consistency. Set aside for twenty minutes. Heat plenty of oil in a wok.
4. Dip the vegetables, one by one, in the batter and deep-fry over medium heat, turning frequently or until crisp and golden brown.
5. Drain on absorbent paper. Serve hot with any sauce.

Nutrition Info