Ever crave something spicy, crispy, and totally addictive… but still packed with veggies?
That’s exactly why Veg Chilli is a crowd favourite.
This restaurant-style Indo-Chinese starter has the best of both worlds:
crispy vegetable fritters tossed in a bold, glossy chilli sauce.
It’s the kind of dish where one bite leads to another… and then… plate empty.
If you’re hosting a movie night, game day, or just want to impress your family, this dish delivers fireworks on a plate.
Indo-Chinese cuisine was born in the busy streets of Kolkata’s Chinatown where Indian flavours met Chinese cooking techniques.
Veg Chilli is a hero from that lineup:
It’s comfort food with thrill.
To help you understand the taste behind every bite:
Pro Tip 💡:Adjust sauce levels to decide:
– Less slurry = Dry Veg Chilli
– More slurry = Semi-Gravy (great with rice)
You’ll start by finely chopping your veggies — keep them small so the balls bind well.
Mix them with salt, pepper, corn flour and maida until it forms a soft dough.
Shape into mini balls, fry them gently on medium heat…
and try not to snack on them all before making the sauce!
Now heat oil in a pan, sauté garlic, ginger and onion until fragrant.
Stir in capsicum, your sauces, and just a splash of water.
Add the cornflour slurry to thicken — you’ll see it turn glossy in seconds.
Then comes the best moment:
drop those crispy veg fritters into the bubbling sauce and toss until they’re coated beautifully.
Finish with spring onions and serve hot!
Pro Tip💡 : Always toss the fritters just before serving to keep them crisp on the outside, juicy inside.
Your Veg Chilli becomes a star with:
Or — enjoy it solo with a soft drink. It won’t disappoint.
Chef Move: Drizzle a tiny bit of chilli oil before serving.
Veg Chilli can get soggy in a box — here’s the fix:
Hosting a group? Do this:
| Ingredient | Substitute |
|---|---|
| Maida | Rice flour (extra crunch) |
| Soy Sauce | Tamari (gluten-free), or a light dash of vinegar |
| Spring Onions | Fresh coriander |
Keep in airtight container to avoid sogginess.
Microwave only if you don’t mind soft texture.
Veg Chilli pairs crisp vegetable fritters—made from cabbage, carrot, beans, and onions bound in a light all‑purpose and corn flour batter—with a glossy, tangy Indo‑Chinese sauce. Aromatic garlic, ginger, onions, and capsicum are stir‑fried with chili powder, soy, chili sauce, and ketchup, then thickened with a cornstarch slurry. Tossed with the golden fritters and fresh spring onions, it delivers crunchy veggies in a spicy, umami‑rich glaze—best served hot with extra tomato ketchup.
Finely chop cabbage, carrot, beans, and onions.
Take cabbage, carrot, beans, and onion in a large bowl.
Add maida and corn flour, then mix again. Add more maida if needed to get doughy consistency.
Mold the mixture into small round fritters and keep aside.
Heat oil in a kadai, drop the fritters, and fry on medium flame until golden brown.
Simmer for a minute, then add the corn flour slurry while stirring.
Add spring onions, green chillies, and the fried fritters. Toss well.
Turn off the heat and garnish with chopped spring onions. Serve hot.Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
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