Veg Crispy Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	312 kcal
Carbohydrates	51 g
Protein	6 g
Fat	11 g
Saturated fat	1 g
Sodium	1162 mg
Potassium	607 mg
Fiber	4 g
Sugar	7 g
Vitamin A	5074 IU
Vitamin C	85 mg
Calcium	80 mg
Iron	2 mg

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About

It is a simple and easy Indo-Chinese starter recipe prepared with different types of dry vegetables and served with Manchurian sauce. Veg Crispy is a popular Indian Street food and it is typically served as an appetizer or side dish with noodles, fried rice, or both. The recipe is very much inspired by Chinese cuisine, yet has subtle variations making it a popular Indian Street food recipe. There are many different variations of the popular Veg Crispy or Crispy Veg which mainly varies with types of veggies used in it. The most common vegetables used are cauliflower, mushrooms, carrots, baby corn, and capsicum. But this can be easily experimented with other types of vegetables on top of these. In addition, the variation can also be experimented with the sauce it is tossed. The popular is a Manchurian sauce, but a simple chilli sauce can also be used to make it spicier.

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Ingredients

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!for batter:

• ¾ cup corn flour
• 2 tbsp maida
• 1 tsp chilli powder
• ½ tsp ginger garlic paste
• ½ tsp baking powder
• ½ tsp salt
• ½ cup water
• 10 florets gobi / cauliflower
• 1 carrot (chopped)
• 10 mushroom (halves)
• 5 beans (chopped)
• ½ capsicum (chopped)
• 5 baby corn (chopped)
• oil (for frying)

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!for sauce:

• 2 tbsp oil
• 5 clove garlic (finely chopped)
• 2 chilli (finely chopped)
• 2 tbsp spring onion (chopped)
• ½ onion (finely chopped)
• 2 tbsp capsicum (chopped)
• 2 tbsp tomato sauce
• 2 tbsp schezwan sauce
• 2 tsp vinegar
• 2 tsp soy sauce
• ½ tsp chilli powder
• ½ tsp salt
• ½ tsp pepper powder

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Instructions

1. Firstly, in a large bowl take ¾ cup corn flour, 2 tbsp maida, 1 tsp chilli powder, ½ tsp ginger garlic paste, ½ tsp baking powder, ½ tsp salt and ½ cup water.
2. mix well and prepare a smooth lump free batter.
3. Add in 10 florets gobi, 1 carrot, 10 mushroom, 5 beans, ½ capsicum and 5 baby corn.
4. Mix well making sure the batter is coated well.
5. Now deep fry in hot oil keeping the flame on medium.
6. Stir occasionally, until the vegetables turn crispy and golden brown.
7. Drain off and keep aside.
8. In a large wok heat 2 tbsp oil. saute 5 clove garlic, 2 chilli and 2 tbsp spring onion on high flame.
9. Add ½ onion, 2 tbsp capsicum and stir fry until the capsicum turns crunchy.
10. Make some space, add 2 tbsp tomato sauce, 2 tbsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce, ½ tsp chilli powder, ½ tsp salt and ½ tsp pepper powder.
11. Stir fry on high flame making sure all the sauces are well combined.
12. Add in fried vegetables and 2 tbsp spring onion.
13. Mix well keeping the flame on high until the sauce is coated well.
14. Finally, enjoy Crispy Veg Recipe with tomato sauce

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Step-by-step

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Video

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Notes

• Firstly, prepare a slightly thick batter as it helps to hold the batter to the vegetables.
• Also, add the fried vegetables to the sauce just before serving to keep it crispy.
• Additionally, you can add vegetables of your choice to make it nutritious.
• Finally, Crispy Veg Recipe tastes great when prepared spicy and crunchy.