Crispy Vegetables (Indo-Chinese Snack)

Crispy Fried Vegetables

This is a very popular Chinese starter. Many variations are derived from the basic recipe to suit our Indian palate. It’s very simple to make. Go ahead and make the Indo-Chinese starter and enjoy its crispiness with a hot cup of tea.

Ingredients

§  Assorted veggies – 2 cups (cauliflower, broccoli, carrot, capsicum, onion, babycorn)

§  Rice flour           – 5 tsp

§  Cornflour           – 5 tsp

§  All-purpose flour (Maida) – 2 tsp

§  Soy sauce          – 3 tsp

§  Vinegar              – 2 tsp (or lemon juice)

§  Black pepper powder – ¼ tsp

§  Green chili sauce  – 3 tsp (can vary the proportion as per your taste)

§  Red chili sauce     – 2 tsp (can vary the proportion as per your taste)

§  Ginger paste        – 1 tsp

§  Oil for batter       – 1 tbsp

§  Salt to taste

§  Water for batter

§  Oil for deep frying

Method

1.    Cut the vegetables into even size. You can choose the vegetables of your choice. I have used the above mentioned veggies.

2.    Parboil cauliflower and broccoli so they are cooked properly when deep fried.

3.    For the batter, mix together rice flour, Maida, Cornflour, soy sauce, vinegar, salt, pepper powder, green and red chili sauce, ginger paste and 1 tbsp of oil. Pour in water just enough to make a thick batter.

4.    Heat oil in a wok over medium-high flame.

5.    Dip in the veggies into the batter and deep fry them.

6.    Remove the fried veggies on tissue towel to absorb excess oil.

7.    Wait for few minutes and re-heat the oil and deep fry the veggies again into batches for the extra crunchiness.

8.    Serve hot.

Serving

Serve hot. It’s a tasty snack enjoyed best with a hot cup of tea.