Veg Crispy

Instructions

• In a bowl take maida.
• Add cornflour, black pepper powder, salt, and mix well.
• Add water and make a little thicker batter so that the veggies can get a good coating of the batter.
• Heat up 1 tbsp oil in a pan.
• Add garlic and ginger.
• Mix well and fry for about 30 seconds.
• Add onion and green chillies. You can skip the chillies if you don’t want to.
• Fry for a while and add cabbage. Mix well.
• Add soya sauce, tomato ketchup, red chili sauce, black pepper powder, salt and mix well.
• Take cornflour in a bowl and add water.
• Mix well. No lumps of cornflour should be left.
• Add cornflour mixture into the sauce.
• Mix well and cook for about 2-3 minutes.
• Turn off the gas and sauce is already.
• Heat up oil in a pan.
• Take the batter and mix it once more.
• Drop the mushrooms in the batter and coat these well.
• Drop the coated mushroom into the hot oil.
• Fry the veggies on low flame.
• Fry the mushrooms for about 4 minutes.
• Take these out and transfer them into a dish.
• Mix the batter once more and drop baby corn, green pepper in it.
• Coat these really good with batter and drop in hot oil.
• After frying for about 3-4 minutes, take these out and transfer into a dish.
• Mix the batter once more and drop cauliflower in it.
• Coat it well with batter and drop cauliflower into the hot oil.
• After frying cauliflower for about 3-4 minutes take these out and transfer into a dish.
• All veggies are fried.
• Heat up the sauce a little.
• When the sauce is enough, hot-drop the fried veggies in it.
• Mix well and give a good coating of sauce to all veggies.
• Veg crispy is already.
• Sprinkle spring onion for garnishing and serve.