A perfect crunchy starter for your craving, veg crispy

A delicious fast food appetisier or starter meal inspired by the popular Indo-Chinese street food pallet. Assorted Vegetables that are batter fried in a spicy and rich garlicky flavoured batter. Since it is juicy, loaded with sauces, spicy and bursting with flavours, it is an instant hit with both kids and adults. Super easy to make with loads of flavor. A good starter for any party or simply if you have a craving for something fried and crunchy to eat.

INGREDIENTS

for batter:

• ¼ cup maida / plain flour / all-purpose flour

• ½ cup corn flour

• 1 tsp ginger-garlic paste

• ½ tsp pepper (crushed)

• 1 tsp ginger-garlic paste

• 1 tsp vinegar

• salt to taste

• water as required

vegetables:

• 1 capsicum red and green (cubed)

• 3 baby corn (chopped)

• 2 mushrooms (cut)

• 10 gobi / cauliflower (florets)

other ingredients:

• oil for deep frying

• 2 tsp oil

• 2 cloves garlic (finely chopped)

• 4 tbsp spring onion (chopped)

• 1 green chilli (slit)

• 2 tbsp tomato sauce

• salt to taste

• 1 tsp soy sauce

How to Make

1. firstly, in a large mixing bowl add in ¼ cup maida, ½ cup corn flour, ½ tsp pepper, 1 tsp ginger-garlic paste, 1 tsp vinegar and salt to taste.

2. further add water as required and mix well.

3. prepare a flowing consistency batter.

4. Now put in your desired vegetables and coat well with batter.

5. Deep fry in hot oil, else the vegetables will not be crispy

6. Stir it occasionally till it becomes crunchy and golden brown.

7. Drain the vegetables and set them aside

8. Now heat the oil to make the sauce.

9. add 2 garlic cloves, 1 green chilli, and 2 tbsp spring onion

10. Cook for a minute on high flame.add

11. additionally, add 1 tbsp chilli sauce, 2 tbsp tomato sauce, 1 tsp soy sauce and salt to taste.

12. Mix well over high flame until the sauces are well mixed.

13. Add in the fried vegetables and stir.

14. Add in some chopped spring onions as well.

15. Finally, as a starter or with fried rice, serve the veg crispy hot.