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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
- 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.
For Batter
- 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.
For Frying
- 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.
For Tempering
- 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.
*Recipe on video and text may differ from each other!
How to cook Veg Crispy Snack:
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