Vegetable Salt and Pepper
A classic Indo-Chinese appetizer featuring a medley of crispy, batter-fried vegetables tossed in a fiery and aromatic salt and pepper seasoning. This dish is celebrated for its crunchy texture and pungent flavors, making it a perfect starter for any occasion.
For 4 servings
Prepare Vegetables and Batter (10 mins)
- Wash and chop all vegetables into uniform, bite-sized pieces. For hard vegetables like carrots and beans, blanch them in boiling water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process, then drain and pat completely dry.
- In a large mixing bowl, whisk together the corn starch, maida, 1 tsp of salt, and 1 tsp of black pepper.
- Gradually add the cold water while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not overly thick.
First Fry the Vegetables (10 mins)
- Heat vegetable oil in a deep wok or kadai over medium-high heat to approximately 175°C (350°F).
- Add the dry vegetables to the batter and toss gently to ensure they are evenly coated.
- Working in small batches to avoid overcrowding, carefully drop the battered vegetables into the hot oil.
- Fry for 4-5 minutes, turning occasionally, until they are light golden and crisp. Remove with a slotted spoon and drain on a wire rack.
Second Fry and Sauté Aromatics (5 mins)
- For extra crispiness, increase the oil temperature to 190°C (375°F). Re-fry the vegetables in batches for 1-2 minutes until deep golden brown and very crispy. Drain again on the wire rack.
- While the last batch is frying, heat the sesame oil in a separate large wok or skillet over high heat.
- Add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant.
- Add the onion petals and diced bell pepper. Stir-fry for 1-2 minutes until they are slightly tender yet still crunchy.
Final Toss and Serve (2 mins)
- Add the double-fried crispy vegetables to the wok with the sautéed aromatics.
- Immediately sprinkle the remaining 0.5 tsp of salt and 1 tsp of freshly crushed black pepper over the vegetables.
- Toss everything vigorously on high heat for 30-60 seconds to ensure the vegetables are evenly coated with the seasoning.
- Turn off the heat, garnish with chopped spring onion greens, give it a final toss, and serve immediately to enjoy maximum crunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure vegetables are completely dry before battering; moisture is the enemy of crispiness.
- 2Use ice-cold water for the batter. This creates a greater temperature difference when frying, resulting in an extra crispy coating.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy, oily vegetables.
- 4Double-frying is the secret to a restaurant-style crispy texture that lasts longer.
- 5Use freshly and coarsely crushed black pepper for a more pungent and aromatic flavor profile.
- 6The final toss should be very quick and on high heat to prevent the vegetables from losing their crunch.
- 7For a healthier version, you can spray the battered vegetables with oil and air fry at 200°C (400°F) for 15-20 minutes, flipping halfway.
Adapt it for your goals.
Protein Boost
Add cubes of paneer or tofu to the vegetable mix. Batter and fry them in the same way for a more substantial appetizer.
Gluten FreeGluten-Free
Omit the all-purpose flour (maida) and use a mix of corn starch and rice flour for a naturally gluten-free and equally crispy batter.
Spicier KickSpicier Kick
Add 1/2 teaspoon of red chili flakes or a few Szechuan peppercorns along with the black pepper during the final toss for an extra layer of heat.
Saucy VersionSaucy Version
For a slightly saucy finish, add a splash of soy sauce and a teaspoon of vinegar during the final toss. Be quick to avoid making the vegetables soggy.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The medley of colorful vegetables like carrots, bell peppers, and beans provides a range of essential vitamins such as Vitamin A and C, and minerals that support overall health.
Source of Dietary Fiber
Vegetables are a natural source of dietary fiber, which is important for maintaining a healthy digestive system and promoting satiety.
Contains Antioxidants
Garlic, ginger, and bell peppers are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
The key to extra crispiness is double frying. The first fry cooks the vegetables and sets the batter, while the second fry at a higher temperature makes them incredibly crunchy. Also, ensure your vegetables are very dry and you use ice-cold water for the batter.