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Veg Crispy

Mixed vegetables fried to a crisp and tossed in a delicious Indo-Chinese sweet chilli sauce. This is a Sanjeev Kapoor exclusive recipe.

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Veg Crispy
Main Ingredients Babycorn, Green Capsicum
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Veg Crispy

  • 10 Babycorn cut into thick strips
  • 1 large Green Capsicum cut into thick strips
  • 5-6 florets Cauliflower
  • 1/4 small Cabbage cut into thick strips
  • 2 tablespoons Oil
  • FOR BATTER
  • 5 tablespoons Cornflour/ corn starch
  • 5 tablespoons Refined flour (maida)
  • 1/2 teaspoon Ginger-garlic paste
  • 1/4 teaspoon MSG optional
  • 1 teaspoon Lemon juice
  • to taste Salt
  • to taste Black pepper powder
  • FOR SAUCE
  • 4-5 cloves Garlic chopped
  • 1 inch piece Ginger chopped
  • 2-3 inch stalk Celery chopped
  • 2 Spring onions chopped
  • 2 Green chillies chopped
  • 1 tablespoon Soy sauce
  • 1 tablespoon Red chilli sauce
  • 2 teaspoons Tomato ketchup
  • to taste Salt
  • to taste Black pepper powder

Method

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  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

Calories 767
Carbohydrates 19.9
Protein 96.7
Fat 33.4
Other Fiber 10.5 gm
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