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

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.