Crispy Fried Vegetables

Crispy Fried Vegetables are usually found in countries like Thailand and China. This dish is modified to make it more Indian. Based on your preference you can add Soya sauce or Schezwan sauce to add more flavor (tip by Ankur – a guest to this blog)

photo credit: VirtualErn (photo is not of the exact dish – it is only indicative)

Ingredients

• 1 cup vegetables – cut thinly
• 2 tbsp maida
• 4 tbsp soojee or rawa
• 1 tsp salt or to taste
• 1/2 tsp chilli powder or to taste
• 1/4 tsp ginger-garlic paste
• water, as required
• oil to deep fry

1. Wipe the vegetables dry with a cloth.
2. Mix the soojee/rawa, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency – when you drop it from a spoon it should pour in a continuous line.
3. Dust the vegetables lightly, with maida, shaking off any excess.
4. Heat the oil, dip vegetables into the batter and place into the hot oil.
5. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
6. Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.

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