How many calories are in one serving of Salt and Pepper Vegetables?

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.

Is Salt and Pepper Vegetables healthy?

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.

Can I make this dish gluten-free?

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.

How do I prevent the vegetables from becoming soggy?

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.

What other vegetables can I use?

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.

Salt and Pepper Vegetables Recipe

Ingredients

For 4 servings

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)

0.5 cup Corn Starch (For the batter)

0.25 cup All-Purpose Flour (For the batter)

1 tsp Ginger-Garlic Paste (For the batter)

0.5 tsp Black Pepper Powder (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

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.

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.

Fry the Vegetables

Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).

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 334.93 calories per serving with 4.04g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.

Salt and Pepper Vegetables

Ingredients

Nutrition per Serving

Instructions

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