Veg Crispy Recipe

veg crispy recipe

Try out this ‘Veg Crispy Recipe’ By Chef Ranveer Brar!

Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2

For Boiling
Water as required,
Salt to taste,
½ tsp Sugar,
5-6 no. Baby corn,
2 medium size Carrot, ,cut into thick strips,
2 medium size Potato, cut into thick strips,
9-10 no. French beans,
½ cup Cauliflower, florets,

For Coating
Salt to taste,
2-3 tbsp Cornstarch,
½ tsp Ginger Garlic paste,

For Batter
4-5 heaped tbsp Cornstarch,
1 heaped tbsp Refined flour,
Salt to taste,
½ cup Chilled water,
1 tsp Vinegar,
½ tsp Baking soda, डा
1 ½ tsp Oil,

Oil for frying,

For Tempering
½ tbsp Sesame oil,
1 inch Ginger, finely chopped,
½ tbsp Tender Coriander stem, chopped,
1 tbsp Schezwan sauce,
Fried Vegetables,

For Garnish
toasted Sesame seeds,
2-3 tbsp Spring onion, chopped,
Coriander sprig, (optional)

For Boiling
In a kadai, add water, salt to taste, sugar, carrot, potato, baby corn.
Boil the vegetables till half done, add french beans and cauliflower and boil for 2-3 minutes on moderate heat.
Once the vegetables are parboiled, strain the vegetables and transfer into a bowl and immediately coat them with salt , cornstarch, ginger garlic paste and mix well together.
Keep it aside for further use.

For Batter
In a bowl, add cornstarch, refined flour, salt to taste, water as required, vinegar and make smooth dripping consistency batter.
Rest the batter for 10 minutes, now add baking soda, oil and mix it well.
Keep it aside for further use.

For Frying
In a kadai add oil, once it’s hot, dip the vegetables in the batter and deep fry until half done.
Once vegetables are half cooked, remove it in an absorbent paper.
Once the oil is hot enough, refry the vegetables until golden in color and crisp from all the sides.
Remove into the tray and keep it aside for further use.

For Tempering
In a wok or kadai, add oil, once it’s hot, add ginger, tender coriander stem, schezwan sauce and saute for 10-12 seconds on high flame.
Add prepared fried vegetables and toss it well.
Once the vegetables are coated well in sauce, transfer it into a serving dish.
Garnish it with toasted sesame seeds, spring onion and coriander sprig.
Serve hot.

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