Veg Crispy Recipe - with Special Manchurian Sauce | Crispy Veg Starter Snack - Street Style

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often less expensive and convenient.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor at a lower cost.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

Firstly, in a large bowl take ¾ cup corn flour, 2 tbsp maida, 1 tsp chilli powder, ½ tsp ginger garlic paste, ½ tsp baking powder, ½ tsp salt and ½ cup water.

Mix well and prepare a smooth lump free batter.

Add in 10 florets gobi, 1 carrot, 10 mushrooms, 5 beans, ½ capsicum and 5 baby corn.

Mix well making sure the batter is coated well.

Now deep fry in hot oil keeping the flame on medium.

Stir occasionally, until the vegetables turn crispy and golden brown.

Drain off and keep aside.

In a large wok heat 2 tbsp oil. Saute 5 cloves garlic, 2 chillies and 2 tbsp spring onion on high flame.

Add ½ onion, 2 tbsp capsicum and stir fry until the capsicum turns crunchy.

Make some space, add 2 tbsp tomato sauce, 2 tbsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce, ½ tsp chilli powder, ½ tsp salt and ½ tsp pepper powder.

Stir fry on high flame making sure all the sauces are well combined.

Add in fried vegetables and 2 tbsp spring onion.

Mix well keeping the flame on high until the sauce is coated well.

Finally, enjoy Crispy Veg Recipe with tomato sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens