Veg Crispy | क्रिस्पी वेज | restaurant style Crispy Veg recipe | मिक्स् वेज पकौड़े | Chef Ranveer

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.

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.

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.

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.

Equipment Needed

Dietary