Vegetable Tempura

A wonderful way to eat your veggies! So crisp and elegant too.

New Update
Vegetable Tempura
Main Ingredients Cauliflower, Green Capscium
Cuisine Japanese
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

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


  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

Calories 2330
Carbohydrates 135.2
Protein 22.7
Fat 188.9
Other Fiber 21.2gm