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Do you have family members who are not very fond of vegetables? or do you have family members who are foodies ? Or Are you thinking of a veg appetizer for a get-together?. Then your solution would be this Veg Crispy made with Ching’s.
So, one of these days when I was planning to cook vegetarian and was struggling on what to make with the vegetables I had in the refrigerator at that point in time Veg Crispy is what crossed my mind immediately. I was sure my family would love it as it’s not the regular way of cooking vegetables.
Where I am concerned, I love vegetables but I can’t really say that about my family. At some point in time cooking vegetables gets a little monotonous that’s when you need to add variations and come up with something new to satisfy those taste buds. When I make this veg crispy my entire family enjoys it without any complaints. Therefore if you have any fussy eaters like I do then you should give this recipe a try.
What to serve with this Veg Crispy
For any family or friends get together, you can pair it up with:
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Veg Crispy Made Simple With Ching’s
- 15 florets Cauliflower
- 1 medium Carrot cut into medium size sticks
- 2 medium Potato cut into sticks
- 1 cup French Beans cut into 1 inch in length
Batter for veg crispy
- 1 cup All purpose flour
- 1 cup Corn flour
- 3 tbsp Rice flour
- 1 ½ tsp Black pepper powder
- 1 tbsp Ginger garlic paste
- 1 tsp Sesame Seed
- 2 tbsp Coriander Leaves finely chopped
- 1 tsp White Vinegar
- 1 tsp Ching’s Dark Soy Sauce
- 1 tbsp Ching’s Schezwan Chutney tsp
- ¾ tsp Red food colour
- Salt as required
- Water as required
- Oil for deep frying
- In a bowl mix together all ingredients listed in “Batter for Veg Crispy” using very little water at a time as the batter needs to be thick enough to coat the vegetables.
- In a vessel heat oil on medium flame for deep frying. The oil shouldn’t be very hot as the vegetables are raw and need to cook through. If you keep the flame to low then the vegetables will absorb the oil.
- Mix the vegetables a batch at a time in the batter. Don’t mix the different vegetables together as each type requires different amount of time to get thoroughly cooked. For instance finish all cauliflower florets first, then the potatoes and so on.
- Once the oil is hot, drop in the vegetables one by one leaving gaps between them. Don’t overcrowd by putting to many vegetables at a time because they will stick to each other.
- Fry on medium flame, after 2 mins turn them over and move them around with a spoon so that they fry from all sides evenly. Do not stir continuously as the batter may come out.
- When you move them around you will find the vegetables have become light and are easily being moved, that means your vegetables are done.
- You can always remove one on a paper towel and check to decide if you would like to cook it longer
- Once done remove the batch on a paper towel and continue with the rest
- Before serving garnish with coriander and serve immediately
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
- You can use any vegetables you like as well as any schezwan chutney or soy sauce brand that is available with you, it doesn’t have to be Ching’s. Just that I like the taste of Ching’s.