Veg Crispy | Crispy Vegetable Pakodas

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For the final day under BM#47, Pick one Menu Card, cook three, I decided to do a starter. Infact I wanted to make a paratha, however time was never the right one for me to make. Since I was making Uggani last night for dinner, I decided to opt for these mixed vegetable pakodas instead of the Onion Baji or Mirchi Bajji.
I must have read through the Menu card some 10 times, just hoping there was a bread baji or pakoda mentioned. I just came to know of a new bread baji version and thought it would be such an easy and simple one to make at the last moment. As luck would have it, there was not even a mention of pakoda in the Menu card. so my next search was for a dish that I could make right away, knowing I was already delayed.
I landed in Veg Crispy and know it’s a mixed vegetable pakodas. I didn’t even bother to check if I have already blogged about it or not. Anyway I thought since I was thinking of making it differently, I decided to go ahead with it. Now that I checked, I seem to have actually posted a mixed vegetable pakoda, made slightly different! Me and my forgetfulness!
I checked my pantry and fridge for the vegetables to use, and can you believe I was out of Maida! And this was of course the reason why my today’s bakeathon post is not up as yet!
Coming to the recipe, armed with what I need I quickly went in and started my dinner preparation. I hate how I am so unplanned at times. I simply had to make up for the lost time. The Crispies came out so delicious that Konda wouldn’t stop. I requested her to save some for the clicks atleast!

Veg Crispy
Ingredients Needed:
For the Vegetables
All cut as julienne
Onions – 1/2 cup
Beans – 4 nos
Cabbage – 1/4 cup
Cauliflower – 1/2 cut florets
Potato – 1/4 cup
Green chilies – 1 medium, finely chopped
For the Batter
Corn flour – 2 -3 tbsp
Besan as required
Ginger Garlic paste – 1/2 tsp
Red chili powder – 3/4 tsp
Pepper powder – 1/4 tsp
Oil for deep Frying
How to make the Veg Crispy
Wash and cut all the vegetables in julienne. 
In a bowl, take the vegetables, sprinkle the corn flour over it and let it coat well. Now add the ginger garlic paste, salt, red chili powder, pepper powder, and besan. Sprinkle water as you go and make a batter that coats the vegetables well.
Heat a kadai with oil, once the oil is hot, drop in the vegetables. Cook on both sides and cook on a colander. Once you complete deep frying the entire batch, drop in again as smaller batch and deep fry again.
Once done, drain on to a kitchen towel and serve hot with ketchup.


Though these were very much like the regular mixed vegetable pakodas, just corn flour and besan gives a different taste and the double deep frying makes these very crispy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47

Veg Crispy | Crispy Vegetable Pakodas

Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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