Crispy Vegetables
This snack is packed with calcium and vitamins.
No. of Servings: 6
200gms Broccoli (cut into florets)
100gms Babycorns (slit into half)
200gms Carrot (cut lengthwise)
100gms Mushrooms (cut into half)
2 tbsp Cornflour
2 tbsp Sesame Seeds
1 tsp Mustard Powder
¼ tsp pepper powder
Salt to taste
No. of Servings: 6
Ingredients:
200gms Cauliflower (cut into florets) 200gms Broccoli (cut into florets)
100gms Babycorns (slit into half)
200gms Carrot (cut lengthwise)
100gms Mushrooms (cut into half)
2 tbsp Cornflour
2 tbsp Sesame Seeds
1 tsp Mustard Powder
¼ tsp pepper powder
Salt to taste
Directions:
- Cook the cauliflower, carrot, babycorns, mushrooms and broccoli in a little fast-boiling water for 5 minutes. Drain and reserve the liquid.
- Mix the cornflour, pepper, sesame seeds, mustard powder and salts with enough water to make a thick batter.
- Dip the vegetables in the batter and deep fry till golden brown.
- Drain and serve with chutneys and dips.
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