Veg Kothey | Crispy Chinese Vegetable

Serves 6

Ingredients

For Kothey

• 1 capsicum, finely chopped

• 1 onion, finely chopped

• 2 carrots, finely chopped

• 5-6 cloves of garlic

• 1/4 cabbage, finely chopped

• 1 cauliflower, chopped

• 1.5 cup maida or all purpose flour

• 1 tsp baking powder

• 4 dried red chillies, soaked for 30 minutes

• 1.5 tsp salt

• 1/2 tsp black pepper powder

• 1 tsp olive oil

• Oil, for frying

For Sauce

• 5-6 cloves of garlic, finely chopped

• 1 onion, finely chopped

• 1 tbsp schezwan chutney

• 2 tbsp tomato sauce

• 1 tbsp vinegar

• 1 tbsp sugar

• 1 tbsp olive oil

• 1 tsp sesame seeds or til, for garnish

Instructions

1. Grind the soaked red chillies with the water, garlic cloves and oil to form a paste.

2. In a bowl add all the chopped vegetables, maida, red chilli paste, baking powder, salt and pepper powder. Mix well and adjust consistency to make pakodas.

3. Heat oil in a pan or Kadhai.

4. Fry the vegetable batter on medium-high flame.

5. For the sauce, in a pan take oil and saute onions and garlic in it.

6. Then add vinegar, tomato sauce, schezwan chutney and sugar and mix it well.

7. Now add the fried vegetables and blend it all together.

8. Garnish with some sesame seeds and serve immediately.

Nutrition Facts

Per Serving: 140 calories; 6.4 g fat; 17.8 g carbohydrates; 2.5 g protein; 1.6 g fibre.