Crispy Vegetable Snacks: A Kid-Friendly Treat
55 minutes
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About Crispy Vegetable Snacks: A Kid-Friendly Treat
Imagine crispy, craveable veggies that even the pickiest eaters will devour. These Crispy Vegetable Snacks are a game-changer, transforming ordinary vegetables into a fun and flavorful treat.Button mushrooms, bell peppers, baby corn, broccoli, and potatoes are fried to crunchy perfection, then tossed in a sweet and savory sauce with a hint of spice. This irresistible combination of textures and flavors will have everyone reaching for more.Perfect for after-school snacks, parties, or game day, these Crispy Vegetable Snacks are a guaranteed crowd-pleaser for the whole family.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Vegetables
- 9 Button Mushrooms halved
- 1 Bell Peppers diced, green, medium
- 7 Baby Corn sliced diagonally
- 1 Broccoli cut into small florets
- 1 Potato medium, sliced
Batter
- 3 tbsp Corn Flour
- 4 tbsp All-Purpose Flour
- 2 tsp Pepper black
- 1 1/2 tsp Salt or to taste
- Oil for deep frying
Sauce
- 1 tsp Garlic minced
- 2 1/2 Chillies chopped (optional), green
- 1 Onion thinly sliced
- 2 tsp Chili Garlic Sauce
- 2 tsp Tomato Ketchup
- 1 tsp Vinegar white
- 1 tsp Chili Powder optional, red
- 1 1/2 tsp Salt or to taste
Instructions
- In a large bowl, toss the prepared vegetables with 1 tablespoon of all-purpose flour and a pinch of salt. This helps the batter adhere better.
- In a separate bowl, whisk together the all-purpose flour, corn flour, salt, and black pepper. Gradually add water, whisking constantly, until a smooth batter forms, similar to a pakora batter. Ensure there are no lumps.
- Heat the oil in a wok or deep fryer over medium-high heat. Dip the vegetables into the batter, coating them evenly. Fry the vegetables in batches until golden brown and crispy. Remove the fried vegetables and place them on a plate lined with paper towels to absorb excess oil.
- In a separate wok or pan, heat 1 teaspoon of oil over medium heat. Add the sliced onions and sauté until translucent. Add the minced garlic and chopped green chilies (if using) and sauté for another minute until fragrant.
- Add the chili garlic sauce and tomato ketchup to the pan. Stir well to combine. Season with salt, red chili powder (if using), and white vinegar. The sauce is now ready.
- Add the crispy fried vegetables to the sauce and toss gently to coat. Serve immediately and enjoy!
Recipe Notes
Good To Know
- For extra crunch, double-fry the vegetables: fry them once at a lower temperature (around 325°F/160°C) until just cooked, remove and cool, then fry again at a higher temperature (375°F/190°C) for a truly crispy texture.
- If you want to make this snack ahead of time for parties, fry the vegetables once and store them at room temperature for up to 3 hours; do the second fry just before serving to ensure maximum crispiness.
- For a gluten-free version, replace the refined flour with rice flour or chickpea flour (besan) which also adds a subtle nutty flavor and helps boost the crunch.
- Sprinkle a little chaat masala and a squeeze of lime juice over the freshly fried vegetables just before serving for an extra burst of tang and authentic Indian street-food flair.
Expert Tips
- Don't overcrowd the pan when frying. Frying in batches ensures even cooking and optimal crispiness.
- Experiment with different vegetables! Carrots, cauliflower, potatoes, and green beans all work well in this recipe.
- For a spicier snack, add a pinch of cayenne pepper or a few chopped green chilies to the batter.
Storage Instructions
- These pakoras are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for a few hours but will lose their crispness. Reheat in a low oven or air fryer to restore some crunch.
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Recipe Nutrition
Calories: 410kcalCarbohydrates: 37gProtein: 11gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 3420mgFiber: 5gSugar: 7g
Neha Paliwal
Articles: 87
4 Comments
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So delicious! Excited to make it.
Such a great recipe! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
Wow, this looks fantastic!