Chinese taste is loved by every one. Crispy vegetables a Chinese touch recipe is full of lots of vegetables. This recipe contains vegetables like cabbage, cauliflower, baby corn, onion capsicum, paneer etc. so, it is a protein bank.
Ingradiants to make Crispy Vegetables
Corn flour : ¾ cup Gram flour : ¾ cup Hard wheat flour – maida : ¾ cup Garlic paste : 2 table spoon Ginger paste : 1 table spoon Tabdoori red food color : ¼ tea spoon Salt to taste Soda water : ¾ cup Vegetables – cube cut (eg. cabbage, cauliflower, onion, capsicum, baby corn etc.) : 3 cups Paneer - cube cut : 1 cup Oil : To deep fry
Corn flour : 2 tea spoons Soya sauce : 2 ½ tea spoons Chilly sauce : 1 ½ table spoons Vinegar : 1 ½ tea spoons Chilly garlic sauce : 2 table spoons Water Salt to taste : ½ cup
Method to make Crispy Vegetables
1. Sift corn flour, gram flour and hard wheat flour together. Add ginger, garlic salt and tandoori red color. Make thick bater like pakoda by adding soda water. Mix well. 2. Add chopped vegetables and paneer in to it and deep fry in hot oil. Keep a side. 3. In another pan take 1 table spoon of oil and cook onion, garlic and ginger for 1 – 2 minutes, then add slurry in to it and cook well. 4. In a serving dish spread fried vegetables and then pour gravy over it. Garnish with chopped spring onion. 5. Piping hot crispy vegetables are ready to serve.
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