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Photo of Veg crispy by Veena Daswani at BetterButter

Veg crispy

Veena Daswani
20 minutes
Prep Time
25 minutes
Cook Time
3 People
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Choice of vegetables tossed in choice of sauces.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Chinese
  • Frying
  • Snacks

Ingredients Serving: 3

  1. 150 grams cabbage
  2. 2 capsicum
  3. 2 small carrots
  4. 4 Babycorns
  5. mushrooms (optional)
  6. Few florets of cauliflower
  7. 7-8 Spring Onions
  8. oil for frying
  9. 5 tbspn cornflour
  10. 5 tbspn maida
  11. 4 tbspn Rice flour
  12. garlic paste (8-10 pods)
  13. salt to taste
  14. water
  15. 2 tbspn White Sesame seeds
  16. 2 tspn Kashmiri chilli powder
  17. Chings Schezwan Chutney
  18. Kissan tomato Ketchup
  19. chilli tomato sauce


  1. Cut all the vegetables lengthwise ( 1"-1.5" inches) including whites of spring onions. Chop the greens of spring onions and keep it aside.
  2. Take all the vegetables in a bowl. Add salt, kashmiri mirch, all flours, garlic paste and mix well.
  3. Add little water and make a stiff dough.
  4. Heat oil in a kadai for frying and make bhajiyas from the batter by deep frying on a high flame.
  5. When golden, remove it and place them on tissue paper so that excess oil is drained off.
  6. 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.
  7. To this, add hot fried vegies (bhajiyas) and toss well.
  8. Serve by garnishing spring onion leaves.
  9. Mouth watering Veg Crispy is ready.

Reviews (7)  

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VRP_87   Jan-08-2017

Nidhi Agarwal
Nidhi Agarwal   Nov-18-2016


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