Veg Crispy

Ingredients 

• 10 baby corn cut into thick strips
• 1 large green capsicum, cut into thick strips
• 5-6 cauliflower florets
• ¼ small cabbage, cut into thick strips
• 2 tablespoons oil

Batter

• 5 tablespoons cornflour/ corn starch
• 5 tablespoons refined flour (maida)
• ½ teaspoon ginger-garlic paste
• ¼ teaspoon MSG, optional
• 1 teaspoon lemon juice
• Salt to taste
• Black pepper powder to taste

Sauce

• 4-5 cloves garlic chopped
• 1 inch piece ginger chopped
• 2-3 inch stalks of celery chopped
• 2 spring onions chopped
• 2 green chillies chopped
• 1 tablespoon soy sauce
• 1 tablespoon red chilli sauce
• 2 teaspoons tomato ketchup
• Salt to taste
• Black pepper powder to taste

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