Try this recipe by Gurdip Kohli Punj of crispy vegetables

Crispy Vegetables
Also known as Chinese vegetables, knead broccoli, carrots, mushroom, bell peppers, baby corn in a corn flour batter, fry them and finally serve it with schezwan sauce.
Gurdip Kohli Punj's Crispy Vegetables recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-5 Min

Type

- appetiser

Difficulty

- Easy

Preparation Time

- 15 Min

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INGREDIENTS

  • 4 tsp refined flour
  • 2 tsp corn flour
  • water
  • 1 carrot sliced
  • 5 to 6 mushrooms
  • 4 to 5 baby corns
  • Green bell pepper
  • Red bell pepper
  • Yellow bell pepper
  • oil for frying
  • Schezwan sauce

HOW TO PREPARE CRISPY VEGETABLES

  1. 1

    Prepare batter with refined flour corn flour, and water.
  2. 2

    Add broccoli florets sliced carrots, mushroom, baby corns, green bell pepper, red bell pepper, and yellow bell pepper to the batter.
  3. 3

    Mix well and keep the batter aside.
  4. 4

    Heat oil for deep frying.
  5. 5

    Deep fry the marinated veggies until light brown and drain excess oil with a tissue paper.
  6. 6

    Serve the crispy vegetables with schezwan sauce.

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