Preparation

Wipe the vegetables dry with a cloth and dust with flour, shake off excess and keep aside.

Mix the cornflour, salt, pepper, garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.

Heat the oil, dip vegetables into the batter and place into the hot oil.

Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.

Just before serving, fry once again over high heat, drain on absorbent paper and serve.

Ingredients:

• 1 cup vegetables (cabbage, cauliflower, capsicum, carrot, etc.) - cut thinly
• 1 tbsp flour (maida)
• 6 tbsp cornflour
• 1 tsp Keya Salt 
• 1/4 tsp Keya Black Pepper 
• 1 tsp Garlic paste
• water
• Oil to deep fry