Crispy Fried Vegetables with Burnt Garlic

Crispy Fried Vegetables with Burnt Garlic

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Everything about this Chinese dish is very special. First of all, let’s have a look at the veggies. They are crisp-fried in a batter that is perked up with dashing ingredients like ginger-garlic paste and lemon juice.

The next twist in the Crispy Fried Vegetables with Burnt Garlic, is of course, the burnt garlic. It is amazing how sautéing the garlic a little more than usual transforms it from a mere addition to the dish to a key characteristic of it.

Tossing the two together with soya sauce and spring onions gives rise to a really tongue-tickling delicacy that has an overwhelming flavour and aroma.

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Crispy Fried Vegetables with Burnt Garlic recipe - How to make Crispy Fried Vegetables with Burnt Garlic

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings


For The Crispy Fried Vegetables
1/2 cup diagonally cut baby corn
1/2 cup capsicum cubes
1/2 cup cabbage cubes
1/2 cup sliced cauliflower
oil for deep-frying

To Be Mixed Into A Smooth Thick Batter (using Approx. 1/2 Cup Of Water )
1/2 cup cornflour
1/2 cup plain flour (maida)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp freshly ground black pepper (kalimirch)
1 tsp lemon juice
salt to taste

Other Ingredients
1 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onions (whites and greens)
1 tsp soy sauce
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

For Serving
schezuan sauce

For the crispy fried vegetables

    For the crispy fried vegetables
  1. Heat the oil in a deep non-stick kadhai, dip each vegetable into the batter and deep-fry in hot oil, a few at a time on a medium flame till they turn golden brown in colour from all the sides.
  2. Drain on an absorbent paper. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for 1 minute.
  2. Add the spring onions, soya sauce and salt and sauté on a high flame for 1 minute.
  3. Add the crispy fried vegetables, toss gently and cook on a high flame for 1 minute, while tossing occasionally.
  4. Garnish with spring onion greens and serve immediately with schezuan sauce.


Green Garlic Sauce 
Green Onion and Ginger Dip 
Honey Chilli Sauce 
Schezuan Sauce, Chinese Schezwan Sauce Recipe 

Nutrient values per serving
Energy301 cal
Protein6.6 g
Carbohydrates44.5 g
Fiber5.1 g
Fat11.5 g
Cholesterol0 mg
Vitamin A240.3 mcg
Vitamin B10.6 mg
Vitamin B20.3 mg
Vitamin B33.6 mg
Vitamin C58.7 mg
Folic Acid78.7 mcg
Calcium66.2 mg
Iron3.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium12.7 mg
Potassium200.5 mg
Zinc0.9 mg

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Crispy Fried Vegetables with Burnt Garlic
 on 22 May 20 08:34 PM

Crispy Fried Vegetables with Burnt Garlic
 on 08 Aug 17 09:55 PM

This turned out to be a big hit!
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Tarla Dalal    Hi Reshma, we are delighted you loved the Crispy Fried Vegetables recipe. Please keep posting your comments on recipes you have tried and loved. Happy Cooking.
10 Aug 17 10:00 AM
Crispy Fried Vegetables with Burnt Garlic
 on 18 Jul 17 01:41 PM

I like Chinese soup and stater recpi
Crispy Fried Vegetables with Burnt Garlic
 on 16 Sep 15 10:42 AM

Crispy Fried Vegetables with Burnt Garlic
 on 07 Sep 15 05:20 PM

Crispy fried vegetables.. wow.. this is my favourite as a starter.. the ginger garlic flavour in the batter gives a great taste to the veggies.. and the soya sauce added to the veggies.. gives a nice flavouring..
Crispy Fried Vegetables With Burnt Garlic
 on 18 Mar 13 10:29 AM

Cabbage, baby corn and capsicum deep fried and then cooked with burnt garlic to give a great flavor. Goes well with chilli sauce or soya sauce.