Crispy Vegetable Tempura
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 10437 times
A japanese version of pakodas! this is the authentic version of the tempura. Mixed sliced vegetables coated in tempura batter and deep fried. Serve this hot tempura with tempura sauce consisting of vegetable stock, soya sauce, sweet wine, ginger, radish and salt.
- Heat the oil in a kadhai and drop some tempura batter using a perforated spoon and deep fry till golden brown and crisp.
- Drain on an absorbent paper and keep aside.
- Dip the vegetable slices individually in the remaining batter, coat with the earlier fried batter and deep fry again till golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot with tempura sauce.
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