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A classic Indo-Chinese appetizer featuring a medley of crispy, batter-fried vegetables tossed in a fiery and aromatic salt and pepper seasoning. This dish is celebrated for its crunchy texture and pungent flavors, making it a perfect starter for any occasion.
For 4 servings
Prepare Vegetables and Batter (10 mins)
First Fry the Vegetables (10 mins)
Second Fry and Sauté Aromatics (5 mins)
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A classic Indo-Chinese appetizer featuring a medley of crispy, batter-fried vegetables tossed in a fiery and aromatic salt and pepper seasoning. This dish is celebrated for its crunchy texture and pungent flavors, making it a perfect starter for any occasion.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 369.62 calories per serving with 4.24g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Final Toss and Serve (2 mins)
Add cubes of paneer or tofu to the vegetable mix. Batter and fry them in the same way for a more substantial appetizer.
Omit the all-purpose flour (maida) and use a mix of corn starch and rice flour for a naturally gluten-free and equally crispy batter.
Add 1/2 teaspoon of red chili flakes or a few Szechuan peppercorns along with the black pepper during the final toss for an extra layer of heat.
For a slightly saucy finish, add a splash of soy sauce and a teaspoon of vinegar during the final toss. Be quick to avoid making the vegetables soggy.
The medley of colorful vegetables like carrots, bell peppers, and beans provides a range of essential vitamins such as Vitamin A and C, and minerals that support overall health.
Vegetables are a natural source of dietary fiber, which is important for maintaining a healthy digestive system and promoting satiety.
Garlic, ginger, and bell peppers are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
The key to extra crispiness is double frying. The first fry cooks the vegetables and sets the batter, while the second fry at a higher temperature makes them incredibly crunchy. Also, ensure your vegetables are very dry and you use ice-cold water for the batter.
This dish is best served immediately to enjoy its crispy texture. However, you can prepare the components in advance. Chop the vegetables and prepare the batter. You can even do the first fry a few hours ahead. Just before serving, do the second fry and the final toss.
As a deep-fried dish, it is high in calories and fat, so it's best enjoyed in moderation as a special treat. For a healthier alternative, try the air-fryer method mentioned in the tips, which significantly reduces the amount of oil used.
A single serving of Vegetable Salt and Pepper contains approximately 380-450 calories. The majority of the calories come from the deep-frying oil and the flour in the batter.
This recipe is very versatile. You can use other sturdy vegetables like cauliflower or broccoli florets, sliced zucchini, or even cubes of potato or sweet potato (parboiled first). The key is to cut them into uniform, bite-sized pieces.