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Vegetable Tempura

A wonderful way to eat your veggies! So crisp and elegant too.

Vegetable Tempura


Cauliflower florets8 medium

•Green capsicum,cut into 1 inch triangles1 medium

Yellow capsicum,cut into 1 inch triangles1 medium

•Carrot,cut into round slices1 medium

•Onion ,cubed and layers separated 1 medium

•White pepper powder 1/2 teaspoon

Salt to taste

•Refined flour (maida)3/4 cup

•Cornflour/ corn starch 1/2 cup

Baking powder 1/4 teaspoon

•Oil 3/4 cup + for deep-frying
Place all the vegetables in a bowl. Add the white pepper powder and salt and toss well. Chill in the refrigerator for about fifteen minutes. Mix the refined flour, cornflour, baking powder, three-fourth cup oil, salt to taste and three-fourth cup of chilled water. Whisk thoroughly to make a batter of pouring consistency. Set aside for twenty minutes. Heat plenty of oil in a wok. Dip the vegetables, one by one, in the batter and deep-fry over medium heat, turning frequently or until crisp and golden brown. Drain on absorbent paper. Serve hot with any sauce.

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