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Crispy Fried Green Chilly Recipe

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Number of Votes 2
Number of times Viewed 6227
Comments 0
Rating 5/5.0
 
Occasion: Any   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Crispy Fried Green Chilly Recipe recipe by Nazia Nazar at DesiRecipes.com.
Crispy Fried Green Chilly Recipe is a delectable snack consists of a variety of veggies nd they may vary according to your own choice.


Ingredients
CabbageClick to find more about Cabbage 1 cup
Beans 1 cup
CarrotClick to find more about Carrot 1 cup
Green chilly 100 gm
GingerClick to find more about Ginger 1 tsp
GarlicClick to find more about Garlic 2 tsp
Onions 1 cup
Spring onions 1 cup
Food Color A pinch
Allpurpose flour(MaidaClick to find more about Maida) 4 tsp
CornClick to find more about Corn flour 2 tbsp


Preparation
Chop all the vegetables.
Make a batter with maidaClick to find more about maida, cornClick to find more about corn flour, egg, saltClick to find more about salt, pepper powder, green chillies and all the chopped vegetables.
Divide it into small portions and deepfry in oil till they are half cooked.
Drain the excess oil.
Heat little oil in a pan.
Add chopped onions and saute it well.
Add gingerClick to find more about ginger, celery, garlicClick to find more about garlic, green chilly and saute well.
Add the red chilly paste (Soak red chilly in vinegarClick to find more about vinegar, gingerClick to find more about ginger and garlicClick to find more about garlic. Boil all this together and grind and saute it in oil) and a pinch of food color. The chilly sauce is ready.
Fry the half cooked vegetables again in oil till they are crispy and golden brown.
Toss the crispy fried vegetable in the chilly sauce.
Garnish with spring onions.
Serve with fried rice/noodles or as a snack with tea.



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There are 2 comment(s) for this recipe.
by sachhyam 4/5 Stars
facebook plz

Sat Oct 26, 2013

by sachhyam 5/5 Stars
hi hello give a friend request in sachhyam shrestha

Sat Oct 26, 2013


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