Name: Veg crispy recipe by Veena Daswani at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: 150 grams Cabbage; 2 capsicum; 2 small Carrots; 4 Babycorns; Mushrooms (optional); Few florets of Cauliflower; 7-8 Spring Onions; Oil for frying; 5 tbspn Cornflour; 5 tbspn Maida; 4 tbspn Rice flour; Garlic paste (8-10 pods); Salt to taste; Water; 2 tbspn White Sesame seeds; 2 tspn Kashmiri Chilli powder; Chings Schezwan Chutney; Kissan Tomato Ketchup; Chilli tomato sauce

Ingredients Serving: 3

150 grams Cabbage
2 capsicum
2 small Carrots
4 Babycorns
Mushrooms (optional)
Few florets of Cauliflower
7-8 Spring Onions
Oil for frying
5 tbspn Cornflour
5 tbspn Maida
4 tbspn Rice flour
Garlic paste (8-10 pods)
Salt to taste
Water
2 tbspn White Sesame seeds
2 tspn Kashmiri Chilli powder
Chings Schezwan Chutney
Kissan Tomato Ketchup
Chilli tomato sauce

Instructions

Cut all the vegetables lengthwise ( 1"-1.5" inches) including whites of spring onions. Chop the greens of spring onions and keep it aside.
Take all the vegetables in a bowl. Add salt, kashmiri mirch, all flours, garlic paste and mix well.
Add little water and make a stiff dough.
Heat oil in a kadai for frying and make bhajiyas from the batter by deep frying on a high flame.
When golden, remove it and place them on tissue paper so that excess oil is drained off.
While the bhajiyas are in the kadai, take a bowl and add sauces of your choice. Add more of Schezwan chutney if you want it to be spicy. I am mixing all 3 sauces in equal proportions. Add 1 tspn sesame seeds, chopped spring onion leaves and mix well.
To this, add hot fried vegies (bhajiyas) and toss well.
Serve by garnishing spring onion leaves.
Mouth watering Veg Crispy is ready.

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