Imagine biting into a perfectly crispy vegetable coated in a light, flavorful batter, followed by a burst of spicy, tangy, and slightly sweet flavors from the sauce—this is Veg Crispy! A beloved Indo-Chinese appetizer, this dish brings together the crunch of batter-fried vegetables with a fiery, umami-rich sauce that makes it utterly addictive. It’s the kind of starter that disappears from the plate in minutes, whether you’re serving it at a party, enjoying it with family, or simply indulging in some comfort food.
A Perfect Vegan Starter
Looking for a crowd-pleasing vegan appetizer? Veg Crispy is just that! With a mix of vibrant veggies like baby corn, capsicum, carrots, and cauliflower, it’s packed with color, crunch, and flavor. The batter is completely plant-based, making it a great choice for those avoiding dairy and eggs. Plus, the bold sauces—Schezwan, soy, and tomato ketchup—create a perfect balance of spice, sweetness, and tang, giving this dish its signature Indo-Chinese flair.
Indo-Chinese Cuisine – The Fusion of Flavors
Indo-Chinese cuisine is the delicious fusion of Indian and Chinese flavors, born out of Chinese immigrant communities in Kolkata. Over time, dishes like Manchurian, Hakka Noodles, Chilli Paneer, and Veg Crispy have become an integral part of Indian street food and restaurant menus.
What makes Indo-Chinese food special is its bold use of garlic, soy sauce, Schezwan spices, and chili, paired with deep-frying and stir-frying techniques that create a smoky, umami-packed experience. Today, this cuisine is loved not just in India but across the world, thanks to its addictive spice levels and comforting flavors.
The Ingredients – How They Add Flavor & Texture
Each ingredient in Veg Crispy plays an important role in creating its signature taste and texture:
- Vegetables (Potato, Carrot, Capsicum, Baby Corn, Cauliflower): These provide a mix of crunchy, soft, and juicy textures that make every bite exciting. Capsicum adds a slight smokiness, while baby corn and cauliflower absorb the sauces beautifully.
- Cornflour & Maida (All-Purpose Flour): The combination of these two flours in the batter ensures a crispy, light coating that holds up even after tossing in the sauce.
- Garlic & Spring Onions: Essential for that Indo-Chinese aroma, garlic brings sharpness while spring onions add freshness.
- Schezwan Sauce: This fiery sauce adds heat and depth, making the dish irresistible for spice lovers.
- Tomato Ketchup & Vinegar: These balance the heat with a touch of sweetness and acidity, enhancing the overall flavor profile.
- Chili Flakes & Pepper: They give the dish an extra kick, ensuring every bite is packed with flavor.
How to Make Veg Crispy – Step-by-Step Guide
Start by making the batter—mix cornflour, maida, salt, pepper, chili flakes, and a bit of Schezwan sauce with water to form a smooth coating. Toss in your prepped veggies and coat them well.
Now, heat some oil in a pan for deep frying. Once hot, carefully drop in the battered veggies. Fry them until golden and crisp, then drain on a paper towel to remove excess oil.
💡 Pro Tip: Fry in batches to ensure even cooking and maximum crispiness. Overcrowding the pan can make the veggies soggy.
For the sauce, heat a bit of oil in a wok or pan and sauté chopped garlic and spring onion whites until fragrant. Add a splash of vinegar, a spoonful of Schezwan sauce, tomato ketchup, and a pinch of chili flakes, mixing everything well.
To bring it all together, toss in the crispy vegetables and stir quickly on high heat so the sauce coats every piece without making them soggy. Finally, sprinkle chopped spring onion greens on top, and your
Veg Crispy is ready to serve!
💪Want to make it healthier? You can air-fry or bake the veggies instead of deep frying, though they won’t be as crispy.
How to Serve Veg Crispy
This appetizer is best enjoyed hot and fresh, straight from the pan. Serve it as:
- A classic starter at parties or family dinners. Pair it with a spicy Schezwan dipping sauce for an extra kick.
- A side dish with fried rice or Hakka noodles to complete an Indo-Chinese meal.
- A quick snack with a cup of masala chai or chilled soft drinks for a fun, spicy treat.
For a variety-filled snack platter, you can serve Veg Crispy alongside Corn Mayo Sandwich for a balance of crispy, spicy, and creamy textures that everyone will love!
Packing & Storing Veg Crispy
Veg Crispy is best eaten immediately.
But if you’re packing it for later:
- Keep the fried veggies and sauce separate. Pack them in different containers and mix them just before serving to maintain the crispiness.
- Use a stainless steel or airtight container to prevent sogginess and keep the flavors intact.
- For reheating, avoid the microwave. Instead, reheat the veggies in an air fryer or an oven at 180°C for a few minutes to restore crispiness.
Veg Crispy is a guaranteed crowd-pleaser—spicy, crispy, and packed with bold flavors! Whether you’re making it for a party, or a casual evening snack this dish is sure to impress. So, grab your veggies, heat up the wok, and get ready to enjoy a crunchy, saucy, and utterly delicious appetizer!
Veg Crispy
Description
Veg Crispy is a super popular Indo-Chinese starter that’s crunchy, colorful, and full of flavor. Fresh veggies are coated in a light batter, fried till golden, and then tossed in a spicy, tangy sauce. It’s the perfect party snack or appetizer you can whip up in under 30 minutes. Serve it hot and watch it disappear in no time!
Ingredients
For Batter
For Sauce
Instructions
Prep Work
-
Chop vegetables
Cut potato (thinly sliced), carrot(thinly sliced), capsicum ( cut them into wedges), and baby corn (into half). Separate cauliflower into small florets.
-
Prepare batter
In a bowl, mix maida, corn flour, salt, chili flakes, and pepper. Add water slowly to form a smooth batter.
-
Coat vegetables
Add the chopped vegetables to the batter and toss to coat evenly.
Method
-
Heat oil
Heat oil in a deep pan for frying.
-
Fry vegetables
Drop the batter-coated vegetables into hot oil and fry until golden and crispy. Remove and drain excess oil. -
Saute garlic and onions
In another pan, heat oil and sauté chopped garlic and spring onion whites until fragrant. -
Add sauces
Stir in vinegar, schezwan sauce, tomato ketchup, and chili flakes, water mixing well.
-
Toss fried vegetables
Add the crispy fried vegetables to the sauce and mix to coat evenly. -
Garnish and serve
Sprinkle spring onion greens on top and serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1.5g8%
- Sodium 450mg19%
- Potassium 320mg10%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 5g10%
- Vitamin A 3200 IU
- Vitamin C 50 mg
- Calcium 50 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
