Vegetable Crispy


This is a yummy chinese dish usually served as starters. Crispy vegetables coated with tangy sauce.Various vegetables can be used in this dish,here I have used potatoes, babycorns and capsicum… can also use Paneer, cauli flower, cabbage and carrots.

Ingredients :

6 Baby corns.

2 Capsicum.

2 Potatoes.

1 cup Maida

2 tbsp Cornflour

1/2 tsp Black pepper powder.

Salt to taste.

Oil for frying

For Sauce:

2 tbsp Oil

1 tbsp Garlic ( finely chopped )

2 tbsp Onion chopped

1 tbsp Red chilli sauce

1 tbsp Soya sauce

2 tbsp Tomato Ketchup

1/2 tsp Black pepper powder.

1 tbsp Cornflour dissolved in 1 tbsp water.

Salt to taste.


Mix cornflour, maida, salt and pepper powder in a bowl with enough water to make a thick batter. Keep aside.

Cut all vegetables in 1 inch cubes or strips.


Keep soaked in salt water for 10 minutes.Drain, pat dry and add to batter, mix well till all the vegetables are coated well.


Heat enough oil in pan and deep fry vegetables till cooked and crisp.Drain on absorbant paper and keep aside.


For the  sauce heat oil in a pan, add garlic sauté till light brown now add oninons sauté for another minute.

Add soya sauce, chilli sauce and tomato sauce, stir for a minute, add pepper powder and salt.Mix well. Add 1 cup of water, let it come to boil, now add Cornflour dissolved in water, stir well.


Sauce will start thickening, add fried vegetables and stir fry on high flame till all the vegetables are well coated in the sauce.


Remove in serving dish and serve hot.

Happy Cooking !!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s