
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..
Ingredients
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
Process
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.