Veg. Crispy – Batter fried vegetables tossed with Chinese sauce
My Dhaba
My Dhaba
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Ingredients

  • 20 Minutes
  • Cook Time
  • 25 Minutes
  • Servings
  • 6-8 no Cauliflower - Phool Gobi Cut into Florets
  • 1 no Green Capsicum - Shimla Mirch Cut to Cubes
  • 1 no Carrot Cut into Round Slices
  • 6-8 no Baby Corn Cut into Small Pieces
  • 1/4 no Green Cabbage - Patta Gobi Cut into Pieces
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 6 tbsp Maida - Refined Flour
  • 6 tbsp Cornflour
  • 1 tbsp Black Pepper
  • 1 tsp Lemon Juice
  • 2 no Green Chilli Chopped
  • 2 no Green Spring Onion - Hara Pyaaz Finely Chopped
  • 1 tbsp Red Chilli Sauce
  • 1 tbsp Tomato - Tamatar Ketchup
  • 1 tbsp Soya sauce
  • 1 tbsp Cornflour
  • 1/2 tbsp Black Pepper Powder
  • Salt To Taste
  • 20 Minutes
  • Cook Time
  • 25 Minutes
  • Servings
  • 6-8 no Cauliflower - Phool Gobi Cut into Florets
  • 1 no Green Capsicum - Shimla Mirch Cut to Cubes
  • 1 no Carrot Cut into Round Slices
  • 6-8 no Baby Corn Cut into Small Pieces
  • 1/4 no Green Cabbage - Patta Gobi Cut into Pieces
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 6 tbsp Maida - Refined Flour
  • 6 tbsp Cornflour
  • 1 tbsp Black Pepper
  • 1 tsp Lemon Juice
  • 2 no Green Chilli Chopped
  • 2 no Green Spring Onion - Hara Pyaaz Finely Chopped
  • 1 tbsp Red Chilli Sauce
  • 1 tbsp Tomato - Tamatar Ketchup
  • 1 tbsp Soya sauce
  • 1 tbsp Cornflour
  • 1/2 tbsp Black Pepper Powder
  • Salt To Taste

Instructions

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