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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!
For 4 servings
Prepare and Blanch Vegetables
Make the Batter
Fry the Vegetables
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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!
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 369.83 calories per serving with 5.81g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Stir-fry and Assemble
Replace the vegetables with cubes of paneer, tofu, or boneless chicken for a protein-rich version. Adjust frying times accordingly.
Add 1 teaspoon of Schezwan sauce or chili paste along with the aromatics in the final stir-fry for a spicy kick.
Replace the all-purpose flour with rice flour or more corn starch to make the recipe gluten-free. Ensure your ginger-garlic paste is also gluten-free.
For a healthier alternative, coat the vegetables in batter and arrange them in a single layer in an air fryer basket. Spray with oil and air-fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and crisp.
The diverse mix of vegetables like carrots, beans, and cauliflower provides essential vitamins such as Vitamin C and K, and minerals like potassium and manganese, which support overall health.
Vegetables are a natural source of dietary fiber, which is crucial for maintaining a healthy digestive system, promoting gut health, and aiding in regular bowel movements.
Black pepper contains piperine, a compound known to enhance metabolic performance and improve nutrient absorption. The capsaicin in green chilies can also provide a temporary boost to your metabolism.
One serving of Salt and Pepper Vegetables contains approximately 300-350 calories. The exact amount can vary based on the amount of oil absorbed during frying.
While it is packed with vegetables, this dish is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed as an occasional treat. For a healthier version, you can try baking or air-frying the vegetables.
Yes, you can easily make it gluten-free. Simply replace the all-purpose flour (maida) with an equal amount of rice flour or additional corn starch in the batter.
The key to crispy vegetables is to ensure they are completely dry after blanching, fry them in hot oil in small batches, and perform the final toss very quickly on high heat. Serve immediately.
This recipe is very versatile. You can also use broccoli florets, zucchini sticks, bell peppers of different colors, or sliced potatoes. Adjust blanching times based on the hardness of the vegetable.