Crispy Veg

Crispy Veg is an Indian Chinese starter. Mix vegetables are dipped in a batter and deep fried, which are then tossed in a blend of sauces and serves as a greater starter to the Indian Chinese main course. The crispy veggies can be served in a schezwan flavour too.

Serves: 3

Ingredients:

1. Cauliflower florets - 30-35 small sized
2. Baby corn (cut into strips and blanched) - 6 -8
3. Carrot (circular or rectangular slices) - 1 medium size
4. Cabbage (cut into squares) - 2 leaves, (shredded) - 1.5 tbsp
5. Onion (chopped) - 1 small sized
6. Capsicum (sliced) - 1 small sized
7. Spring onion (finely chopped) - whites 2 and greens 1/2 cup
8. Green chillies (chopped) -1 to 2
9. Ginger (chopped) - 1 tsp
10. Garlic (chopped)- 2 tsp
11. Ginger garlic paste - 3 tsp
12. Soya sauce - 4.5 tbsp
13. Red chilly sauce - 1 tsp
14. Green chilly sauce - 2 tsp
15. Tomato ketchup - 3 - 4 tbsp
16. Pepper powder - 1/2 tsp
17. Salt to taste
18. Oil for deep frying

For the batter:

1. Corn flour - 6 tbsp
2. All purpose flour (maida) - 4 tbsp
3. Rice flour - 1.5 tbsp
4. Baking soda - a pinch
5. Salt to taste

Procedure:

• Dip cauliflower florets in hot water with salt for 10 mins. Drain and let it cool.
• Take a mixing bowl and add all the veggies numbering 1 to 4.
• Add 1.5 tbs soya sauce, 1/4 tsp pepper powder, 2 tsp ginger garlic paste and salt.
• Marinate for at least 1 hour.
• Take another mixing bowl and mix all the ingredients for making batter by adding approximately 3/4 to 1 cup water. (Batter shouldn't be too thin or too thick)
• Deep the veggies in batter and deep fry in batches on medium flame.
• Heat 1 tbsp oil in a wok.
• Add chopped ginger and garlic, fry for 5 seconds.
• Add onion and spring onion whites, stir fry for half a minute.
• Add green chillies and ginger garlic paste.
• Add capsicum and 1/4 cup spring onion greens.
• Sprinkle little salt.
• Fry till onions turn golden brown.
• Add all the sauces and 1/4 tsp pepper powder.
• Add 2 tbsp water.
• Add fried veggies and toss them in sauce properly.
• Garnish with remaining spring onion greens and shredded cabbage.
• Serve hot.

Tip:

• You can use mushrooms, french beans etc.
• If you want schezwan flavour, then add schezwan sauce by adjusting the quantity of other sauces.
• If you want extra crispy then you have to fry the veggies twice.
• If you want to make it colourful then use food colour in the batter.