Veg Crispy Recipe – Restaurant Style Starter – Indo Chinese Food

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Veg Crispy Recipe – Restaurant Style Starter – Indo Chinese Food
ionicons-v5-c 35 mins

Hey Foodies, Veg Crispy is a popular Indo-Chinese dish. Assorted Vegetables that are batter fried in a spicy and rich garlicky flavoured batter. Super easy to make with loads of flavor and trust me they’re so addictive. A good starter for any party or simply if you have a craving for something fried and crunchy to eat. Learn how to make perfect Veg Crispy in a jiffy.

Veg Crispy Recipe – Restaurant Style Starter – Indo Chinese Food

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Veg Crispy Recipe – Restaurant Style Starter – Indo Chinese Food

Veg Crispy Recipe – Restaurant Style Starter – Indo Chinese Food

Hey Foodies, Veg Crispy is a popular Indo-Chinese dish. Assorted Vegetables that are batter fried in a spicy and rich garlicky flavoured batter. Super easy to make with loads of flavor and trust me they’re so addictive. A good starter for any party or simply if you have a craving for something fried and crunchy to eat. Learn how to make perfect Veg Crispy in a jiffy.

Prep Time Cook Time Total Time
20 mins 15 mins 35 mins
INGREDIENTS:
  • Plain Flour / Maida - 3/4 cup
  • Corn flour - 3/4 cup
  • Coriander - 1 tbsp chopped
  • Sesame Seeds - 1 tsp
  • Black Pepper - 1 tsp
  • Salt - to taste
  • Lemon Juice - 1 tsp
  • Chilli paste - 4 tbsp
  • Ginger Garlic Paste - 1 tbsp
  • Water - as required
  • Oil - for frying
  • Capsicum - 1 medium cut in strips
  • Carrot - 1 medium
  • Potato - 1 medium
  • Cauliflower - 3 florets
  • Paneer - 100 gms
  • Coriander - 1 tsp chopped
RECIPE STEPS:
  1. Cut all the vegetables into long thick strips. Set aside
    Cut all the vegetables into long thick strips. Set aside
  2. In a large bowl combine maida, corn flour, coriander, sesame seeds, black pepper, salt, lemon juice, red chilli paste and ginger garlic paste. Stir well until all ingredients are combined.
    In a large bowl combine maida, corn flour, coriander, sesame seeds, black pepper, salt, lemon juice, red chilli paste and ginger garlic paste. Stir well until all ingredients are combined.
  3. Add water little at a time to the mixture, keep stirring to form a thick batter consistency.
    Add water little at a time to the mixture, keep stirring to form a thick batter consistency.
  4. Add the Carrots and Potatoes to the mixture and mix until both the vegetables are well coated.
    Add the Carrots and Potatoes to the mixture and mix until both the vegetables are well coated.
  5. In a deep frying pan, heat the oil on medium flame. Add the vegetables in batches. Deep fry the vegetables for 6-7 minutes or until they are light and crunchy.
    In a deep frying pan, heat the oil on medium flame. Add the vegetables in batches. Deep fry the vegetables for 6-7 minutes or until they are light and crunchy.
  6. Follow the same procedure for the remaining vegetables. Remove on a kitchen towel.
    Follow the same procedure for the remaining vegetables. Remove on a kitchen towel.
  7. Garnish with chopped coriander and curry leaves. Serve Vegetable Crispy with ketchup or any chutney of your choice.
    Garnish with chopped coriander and curry leaves. Serve Vegetable Crispy with ketchup or any chutney of your choice.
RECIPE NOTES :

Notes: Make Red Chili paste by blending chilies, salt and oil. Pair the vegetables while frying. Tips: Add food colouring if you want to enhance the colour.

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