How to make Crispy Vegetables-SK Khazana -

Vegetables crisply fried and tossed in a spicy sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Baby corns

Cuisine : Indo-Chinese

Course : Snacks and Starters

For more recipes related to Crispy Vegetables-SK Khazana checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Soya Burgers Oats Uttapam Amritsari Fish Potato Thalipeeth - SK Khazana

Crispy Vegetables-SK Khazana

Crispy Vegetables-SK Khazana 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 : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Crispy Vegetables-SK Khazana Recipe

  • Button mushrooms quartered 8-10

  • Baby corns diagonally sliced 5-6

  • 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 1

  • Salt to taste

  • Black peppercorns crushed to taste

  • Refined flour (maida) 1 tablespoon

  • Cornflour 2 tablespoons

  • Oil 1 tablespo to deep fry

  • Garlic chopped 1 tablespoon

  • Celery chopped 1 tablespoon

  • Red chilli flakes 1/2 teaspoon

  • Green chilli finely chopped 1

  • Spring onion bulbs finely chopped 2

  • Red chilli paste 1 teaspoon

  • Tomato ketchup 1 1/2 teaspoons

  • Spring onion greens chopped for garnish


Step 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.

Step 2

Heat sufficient oil in a kadai. Deep-fry vegetables till golden brown and crisp. Drain on absorbent paper.

Step 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.

Step 4

Add chilli paste, tomato ketchup, salt and crushed peppercorns and toss well.

Step 5

Garnish with spring onion greens and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.