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

Difficulty

- Easy

Preparation Time

- 15 Min

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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About Chef

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Gurdip Kohli Punj

Chef

Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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