Pickled Vegetable Tempura
Here is a popular Japanese vegetarian dish. It is now easy to make vegetarian tempura at home.
Chef Ranveer Brar's Pickled Vegetable Tempura recipe

- Japanese


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • For Batter : ½ cup refined flour
  • 2 tbsp corn starch
  • ½ tsp baking soda
  • ½ cup pickled mixed vegetables
  • 1 cup pickled cauliflower and broccoli
  • oil for frying
  • Cold water as required
  • For Dip :1 tbsp hung yogurt
  • 1 tsp chopped parsley
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 tsp fennel powder
  • black pepper crushed


  1. 1

    Take refined flour in a bowl.
  2. 2

    Add corn starch and a little baking soda.
  3. 3

    Mix it with sufficient quantity of cold water to prepare the batter.
  4. 4

    Coat the pickled and blanched vegetables (baby corn, celery, green beans and carrots) with the batter.
  5. 5

    Do the same process with cauliflower and broccoli too.
  6. 6

    Heat oil in a pan.
  7. 7

    Fry the coated vegetables once the oil becomes hot.
  8. 8

    When the vegetables are fried take them out of the oil and remove the excess oil with the help of a tissue paper.
  9. 9

    In a separate bowl, take hung yogurt, chopped parsley, a little lemon juice, crushed black pepper, fennel powder and honey.
  10. 10

    Mix it well to make the dip.
  11. 11

    Serve the fried vegetables with this dip.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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