Crispy Veg With Hot Garlic Sauce | Crispy Veg Recipe | Veg Crispy Restaurant Style

Video Description

#crispyveg #recipe #snack Crispy Veg With Hot Garlic Sauce Servings - 2 - 3 INGREDIENTS Bell pepper - 320 grams Broccoli - 90 grams Carrot - 70 grams Mushrooms - 120 grams All purpose flour - 1 tablespoon (For Each) (For Batter) All purpose flour - 85 grams Corn flour - 120 grams Black pepper - 1 teaspoon Salt - 1 teaspoon Water - 300 milliliters (Rest of the Preparation) Oil - 1 1/2 teaspoons Garlic - 1 tablespoon Ginger - 1 teaspoon Onions - 65 grams Red chili paste - 2 tablespoons Ketchup - 2 tablespoons Sugar - 1 teaspoon Salt - 1 teaspoon Water - 600 milliliters Soy sauce - 1 tablespoon Vinegar - 1 tablespoon Corn flour - 1 tablespoon Water - 50 milliliters Spring onions - for garnishing PREPARATION 1. In bowl, add 100 grams red bell pepper, 1 teaspoon all purpose flour and mix well. 2. Do this individually one by one with all the veggies. (For Batter) 1. In a mixing bowl, add 85 grams all purpose flour, 120 grams corn flour, 1 teaspoon black pepper, 1 teaspoon salt, 300 milliliters water and mix it well. 2. Heat sufficient oil in a heavy skillet. 3. Coat the vegetables with all purpose flour mixture and fry them individually one by one in hot oil on high heat. Drain it on an absorbent paper. (Rest of the Preparation) 1. Heat 1 1/2 teaspoons oil in a heavy skillet, add 1 tablespoon garlic, 1 teaspoon ginger and saute for 1 - 2 minutes. 2. Add 65 grams onions and fry till translucent. 3. Now, add 2 tablespoons red chili paste, 2 tablespoons ketchup and mix it well. 4. Cook for 3 - 5 minutes. 5. Then, add 1 teaspoon sugar, 1 teaspoon salt, 600 milliliters and mix it well. 6. Bring it to a boil. 7. Now, add the fried veggies in it and mix it well. 8. Cook for 3 - 5 minutes on medium heat. 9. Add 1 tablespoon soy sauce, 1 tablespoon vinegar and stir well. 10. In a bowl, add 1 tablespoon corn flour, 50 milliliters water and mix it well. 11. Pour this mixture into the skillet and mix it well. 12. Cook for another 5 - 7 minutes. 13. Garnish with spring onions. 14. Serve.