Crispy Vegetable

One of my friends is really health-conscious, and she started following a strict diet regime recently to reduce her weight. Her diet included protein shakes, fruit salads and boiled vegetables, amongst other things. After a while, she got sick of eating boiled vegetables. So I decided to cheer her up by preparing Crispy Vegetables. She was initially hesitant as this snack is deep-fried, but I convinced her to have it on one of her cheat days.

In this recipe, I have used flour (maida) and semolina (suji) to prepare the batter. Using multiple flours provides a nice texture. Corn flour is added to the batter to make it thicker. Crushed garlic (lahsan) paste is also used along with some spices. These spices can be added according to taste. A few drops of orange food colouring can also be added to the batter, but it is optional. Fresh vegetables like baby corns, potatoes (aaloo), cauliflower (gobhi), etc. are washed properly, followed by peeling and chopping if required. These vegetables are then dipped in the batter and deep-fried in a hot pan, till they turn crispy golden-brown. Lemon pepper is sprinkled on top as seasoning. The excess oil can be drained out with kitchen tissues.

Crispy Vegetables can be served with chutneys and dips. My friend loved it as it was a welcome break from her strict diet schedule. These can also be served as starters.

If you are looking for similar recipes do check  Crispy Lotus Stem, Aalo Bhajia, Chana Dal Pakoda, Jhuri.

How to make crispy vegetables