An addictive Indo-Chinese appetizer featuring a medley of crispy, batter-fried vegetables tossed in a fiery mix of freshly cracked black pepper, salt, and aromatic stir-fried onions and garlic. Perfect for parties!
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
370cal
6gprotein
44gcarbs
21g
Ingredients
100 g Carrot (Cut into 2-inch long batons)
100 g French Beans (Trimmed and cut into 2-inch pieces)
100 g Cauliflower Florets (Cut into bite-sized pieces)
100 g Baby Corn (Halved lengthwise)
100 g Button Mushrooms (Halved or quartered if large)
Crispy, perfectly spiced Vegetable Salt and Pepper – a fiber-rich snack that's quick to make!
This indo_chinese dish is perfect for snack. With 369.83 calories and 5.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For the batter)
0.5 tsp Salt (For the batter)
0.75 cup Water (Chilled, for the batter, adjust as needed)
2 cup Vegetable Oil (For deep frying)
2 tbsp Sesame Oil (For stir-frying)
1 tbsp Garlic (Finely chopped)
1 tsp Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
100 g Onion (1 medium, cut into 1-inch squares or petals)
100 g Capsicum (1 medium, cut into 1-inch squares)
0.25 cup Spring Onion Whites (Chopped)
1.5 tsp Coarsely Crushed Black Pepper (Freshly crushed for best flavor)
0.25 tsp Sugar (Optional, to balance flavors)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare and Blanch Vegetables
Wash and chop all vegetables as specified. Keep mushrooms separate.
Bring a pot of water to a rolling boil. Add the carrots, french beans, cauliflower, and baby corn. Blanch for exactly 2 minutes.
Immediately remove the blanched vegetables with a slotted spoon and plunge them into a bowl of ice-cold water. This stops the cooking and preserves their color and crunch.
After a minute, drain the vegetables thoroughly. Spread them on a kitchen towel and pat them completely dry. This step is crucial for a crispy coating.
2
Make the Batter
In a large mixing bowl, whisk together the corn starch, all-purpose flour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper powder.
Gradually add the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be thin, like crepe batter, just enough to lightly coat the vegetables.
3
Fry the Vegetables
Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
Add the dry blanched vegetables and the raw mushrooms to the batter. Toss gently to coat them evenly.
Carefully drop the batter-coated vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until they are light golden and crisp.
Remove the fried vegetables with a slotted spoon and drain them on a wire rack to maintain crispiness.
4
Stir-fry and Assemble
Place a large wok on high heat and add the sesame oil. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the spring onion whites, diced onion, and capsicum. Stir-fry for 1-2 minutes until they are slightly tender but still have a bite.
Add the fried vegetables to the wok. Immediately sprinkle over the coarsely crushed black pepper, 1/2 tsp salt, and optional sugar.
Toss everything vigorously on high heat for 30-60 seconds to coat the vegetables evenly with the seasonings.
Turn off the heat, add the chopped spring onion greens, give it one final toss, and transfer to a serving platter immediately.
