Vegetable Salt and Pepper
Crisp vegetables tossed in a light batter, fried until golden, then quickly stir-fried with garlic, green chilies, and cracked pepper. This Indo-Chinese favorite is punchy, savory, and great as a side or starter.
For 4 servings
- prep · ~10 min
Prepare the vegetables and aromatics.
1.Cut the cauliflower into small florets.2.Cut the bell pepper into medium cubes.3.Cut the carrot into thin batons and the beans into 2-inch pieces.4.Separate the onion into petals and chop the spring onion, ginger, and garlic. - mix · ~3 min
Make the batter.
Mix the all-purpose flour, cornflour, half of the salt, and a little of the crushed black pepper in a bowl. Add water gradually and whisk to make a smooth, light batter that coats the vegetables well.
TIPKeep the batter medium-thick. If it is too thin, the coating will slip off during frying. - fry · ~12 min
Fry the battered vegetables.
1.Heat oil for frying in a deep pan over medium heat.2.Dip the cauliflower, carrot, beans, and bell pepper in the batter.3.Fry in batches until lightly golden and crisp, about 3 to 4 minutes per batch.4.Remove and drain well before frying the next batch.TIPDo not overcrowd the pan or the vegetables will steam instead of turning crisp. - saute · ~4 min
Stir-fry the flavor base.
1.Heat 1 tbsp oil in a wok or wide pan.2.Add ginger, garlic, and green chili and cook for 30 seconds.3.Add onion petals and the white part of the spring onion.4.Cook on high heat for 2 to 3 minutes until the onion softens slightly but still keeps its bite. - assemble · ~2 min
Toss everything together.
Add the fried vegetables to the pan. Sprinkle in the remaining salt, soy sauce, and the rest of the crushed black pepper. Toss on high heat for 1 to 2 minutes until everything is evenly coated.
TIPUse high heat here so the vegetables stay crisp and the peppery flavor hits cleanly. - garnish · ~1 min
Finish with spring onion greens.
- serve · ~1 min
Serve hot right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cut vegetables dry before dipping, or the batter will slide off and splutter in the oil.
- 2Keep cauliflower florets small and carrot batons thin so all the vegetables cook through in the same frying time.
- 3Fry in small batches and let the oil return to temperature between rounds to keep the coating crisp.
- 4Crush the black pepper fresh and a little coarse for the signature sharp, peppery finish.
- 5Stir-fry only briefly after adding the fried vegetables, or the crust will soften from the soy sauce and steam.
- 6Prep the aromatics and spring onions before frying so the final toss happens fast over high heat.
- 7This dish is best served immediately; if holding for a few minutes, keep the fried vegetables separate until the final toss.
Adapt it for your goals.
Air-fryer
Coat the vegetables lightly, spray with oil, and air-fry until crisp for a lighter version with less deep frying.
veganVegan
The recipe is already vegan if you use a standard vegan soy sauce, making it an easy plant-based starter.
gluten freeGluten-free
Swap all-purpose flour for rice flour or a gluten-free blend, and use gluten-free soy sauce for similar crunch.
mushroomMushroom
Replace some mixed vegetables with mushroom quarters for a juicier, more umami-rich salt and pepper style snack.
Why this is on our healthy list.
Packed with Mixed Vegetables
Cauliflower, beans, carrot, bell pepper, and onion bring a range of plant compounds, color, and fiber to the dish.
Aromatic Ingredients Add More Than Heat
Ginger, garlic, green chili, and spring onion contribute strong flavor, so the dish tastes punchy without needing heavy sauces.
Good Way to Include Cruciferous Veg
Cauliflower adds the benefits associated with cruciferous vegetables while holding up well to frying and tossing.
Frequently asked questions
Usually the vegetables were wet or the batter was too thin. Dry the vegetables well and make a medium-thick batter that clings lightly.
