Veg Crispy क्रिस्पी वेज restaurant style Crispy Veg recipe मिक्स् वेज पकौड़े

Baarish ho and kuch crispy na bane, not possible :) Here's my recipe for a restaurant style Crispy Veg with the tangy flavours of Schezwan sauce..

35-40 minutes
Indo chinese
Veg Crispy क्रिस्पी वेज restaurant style Crispy Veg recipe मिक्स् वेज पकौड़े Recipe - Ranveer Brar


For Boiling

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

5-6 no. Baby corn, बेबी कॉर्न

2 medium size Carrot, ,cut into thick strips, गाजर

2 medium size Potato, cut into thick strips, आलू

9-10 no. French beans, फ्रेंच बींस

½ cup Cauliflower, florets, फुलगोभी


For Coating

Salt to taste, नमक स्वादअनुसार

2-3 tbsp Cornstarch, कॉर्न स्टार्च

½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट


For Batter
4-5 heaped tbsp Cornstarch, कॉर्न स्टार्च

1 heaped tbsp Refined flour, मैदा

Salt to taste, नमक स्वादअनुसार

½ cup Chilled water, ठंडा पानी

1 tsp Vinegar, सिरका

½ tsp Baking soda, बेकिंग सोडा

1 ½ tsp Oil, तेल


Oil for frying, तेल तलने के लिए


For Tempering

½ tbsp Sesame oil, तिल का तेल

1 inch Ginger, finely chopped, अदरक

½ tbsp Tender Coriander stem, chopped, धनिया के डंठल

1 tbsp Schezwan sauce, शेज़वान सॉस

Fried Vegetables, तली हुई सब्जियां


For Garnish

toasted Sesame seeds, सफेद तिल

2-3 tbsp Spring onion, chopped, प्याज़ पत्ता

Coriander sprig, (optional) धनिया पत्ता


For Boiling

  • In a kadai, add water, salt to taste, sugar, carrot, potato, baby corn.
  • Boil the vegetables till half done, add french beans and cauliflower and boil for 2-3 minutes on moderate heat.
  • Once the vegetables are parboiled, strain the vegetables and transfer into a bowl and immediately coat them with salt , cornstarch, ginger garlic paste and mix well together.
  • Keep it aside for further use.


For Batter

  • In a bowl, add cornstarch, refined flour, salt to taste, water as required, vinegar and make smooth dripping consistency batter.
  • Rest the batter for 10 minutes, now add baking soda, oil and mix it well.
  • Keep it aside for further use.


For Frying

  • In a kadai add oil, once it’s hot, dip the vegetables in the batter and deep fry until half done.
  • Once vegetables are half cooked, remove it in an absorbent paper.
  • Once the oil is hot enough, refry the vegetables until golden in color and crisp from all the sides.
  • Remove into the tray and keep it aside for further use.


For Tempering

  • In a wok or kadai, add oil, once it’s hot, add ginger, tender coriander stem, schezwan sauce and saute for 10-12 seconds on high flame.
  • Add prepared fried vegetables and toss it well.
  • Once the vegetables are coated well in sauce, transfer it into a serving dish.
  • Garnish it with toasted sesame seeds, spring onion and coriander sprig.
  • Serve hot.

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