Veg Crispy Snack

Ingredients

For Boiling

• Water as required,
• Salt to taste,
• ½ tsp Sugar,
• 5-6 no. Baby corn,
• 2 medium size Carrot, ,cut into thick strips,
• 2 medium size Potato, cut into thick strips,
• 9-10 no. French beans,
• ½ cup Cauliflower, florets

For Coating

• Salt to taste,
• 2-3 tbsp Cornstarch,
• ½ tsp Ginger Garlic paste,

For Batter

• 4-5 heaped tbsp Cornstarch,
• 1 heaped tbsp Refined flour,
• Salt to taste,
• ½ cup Chilled water,
• 1 tsp Vinegar,
• ½ tsp Baking soda,
• 1 ½ tsp Oil,
• Oil for frying

For Tempering

• ½ tbsp Sesame oil,
• 1 inch Ginger, finely chopped,
• ½ tbsp Tender Coriander stem, chopped,
• 1 tbsp Schezwan sauce,
• Fried Vegetables

For Garnish

• toasted Sesame seeds,
• 2-3 tbsp Spring onion, chopped,
• Coriander sprig, (optional)

Process

For Boiling

1. In a kadai, add water, salt to taste, sugar, carrot, potato, baby corn.
2. Boil the vegetables till half done, add french beans and cauliflower and boil for 2-3 minutes on moderate heat.
3. 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.
4. Keep it aside for further use.

For Batter

1. In a bowl, add cornstarch, refined flour, salt to taste, water as required, vinegar and make smooth dripping consistency batter.
2. Rest the batter for 10 minutes, now add baking soda, oil and mix it well.
3. Keep it aside for further use.

For Frying

1. In a kadai add oil, once it's hot, dip the vegetables in the batter and deep fry until half done.
2. Once vegetables are half cooked, remove it in an absorbent paper.
3. Once the oil is hot enough, refry the vegetables until golden in color and crisp from all the sides.
4. Remove into the tray and keep it aside for further use.

For Tempering

1. 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.
2. Add prepared fried vegetables and toss it well.
3. Once the vegetables are coated well in sauce, transfer it into a serving dish.
4. Garnish it with toasted sesame seeds, spring onion and coriander sprig.
5. Serve hot.