Salt and Pepper Vegetables
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
- 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).
- 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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy vegetables, double-fry them. First, fry until light golden, remove and let cool slightly, then fry again for 1-2 minutes until deep golden and crisp.
- 2Ensure vegetables are completely dry before adding to the batter. Any moisture will make the batter thin and the final dish soggy.
- 3Always use freshly crushed black pepper. Pre-ground pepper lacks the potent aroma and sharp heat that defines this dish.
- 4The final toss in the wok should be very quick and on the highest heat possible. Over-mixing or cooking for too long will make the vegetables lose their crispiness.
- 5Serve immediately. This dish is best enjoyed straight from the wok as it tends to get soft upon cooling.
- 6Using chilled water for the batter helps in creating a lighter, crispier coating.
Adapt it for your goals.
Protein Addition
Replace the vegetables with cubes of paneer, tofu, or boneless chicken for a protein-rich version. Adjust frying times accordingly.
Spicy TwistSpicy Twist
Add 1 teaspoon of Schezwan sauce or chili paste along with the aromatics in the final stir-fry for a spicy kick.
Gluten Free VersionGluten-Free Version
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.
Air Fryer MethodAir-Fryer Method
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.
Why this is on our healthy list.
Rich in Vitamins and Minerals
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.
Good Source of Dietary Fiber
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.
Metabolism Boosting Properties
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.
Frequently asked questions
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.
