Veg Crispy | क्रिस्पी वेज | restaurant style Crispy Veg recipe | मिक्स् वेज पकौड़े | Chef Ranveer

VEG CRISPY (I mean KRIPSY!!) – Baarish ho and kuch crispy na bane, not possible 🙂 Here’s my recipe for a restaurant style Crispy Veg with the tangy flavours of Schezwan sauce..

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Paneer Crispy –
Crispy Soya 65 –
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Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2

For Boiling
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
5-6 no. Baby corn, बेबी कॉर्न
2 medium size Carrot, ,cut into thick strips, गाजर
2 medium size Potato, cut into thick strips, आलू
9-10 no. French beans, फ्रेंच बींस
½ cup Cauliflower, florets, फुलगोभी

For Coating
Salt to taste, नमक स्वादअनुसार
2-3 tbsp Cornstarch, कॉर्न स्टार्च
½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

For Batter
4-5 heaped tbsp Cornstarch, कॉर्न स्टार्च
1 heaped tbsp Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
½ cup Chilled water, ठंडा पानी
1 tsp Vinegar, सिरका
½ tsp Baking soda, बेकिंग सोडा
1 ½ tsp Oil, तेल

Oil for frying, तेल तलने के लिए

For Tempering
½ tbsp Sesame oil, तिल का तेल
1 inch Ginger, finely chopped, अदरक
½ tbsp Tender Coriander stem, chopped, धनिया के डंठल
1 tbsp Schezwan sauce, शेज़वान सॉस
Fried Vegetables, तली हुई सब्जियां

For Garnish
toasted Sesame seeds, सफेद तिल
2-3 tbsp Spring onion, chopped, प्याज़ पत्ता
Coriander sprig, (optional) धनिया पत्ता

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.

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