Chilli Garlic Vegetable

Chilli Garlic Vegetable is a Indo-Chinese starter/appetizers where crispy fried veggies are cooked in Manchurian style.


Cooking Time: 20-25 mins
Preparation Time: 10-15 mins
Serve: 2-3

  • Baby corn: 3 ( cut diagonally)
  • Cauliflower: 5-6 small florets
  • Potato: 1 medium( Cut in wedges)
  • Paneer: 5-6 cubes

For batter:
  • Maida/All purpose flour: 5 tbsp
  • Cornflour: 4 tbsp
  • Red chilli sauce: 1/2 tsp
  • Papper pwd: 1/8 tsp
  • Salt to taste

For Sauce:
  • Onion: 1 small(finely chopped)
  • Capsicum: 2-3 tbsp( finely chopped)
  • Garlic: 2-3 tbsp(finely minced)
  • Green chilli: 2-3(finely chopped)
  • Soya sauce: 1 tsp
  • Red chilli sauce: 1 tsp
  • Tomato sauce: 2 tbsp
  • Pepper pwd: pinch
  • Salt to taste


  • Wash and blanch all the veggies. Drain out and keep aside. 

  • In a bowl, combine maida/All purpose flour, cornflour, salt, red chilli sauce, pepper pwd  and water to make a thick and smooth batter.

  • Combine the veggies, paneer and corn flour batter. Mix well so that all the veggies and paneer are well coated with batter.

  • Heat oil in pan/kadai and  deep fry all the veggies and paneer in separate batch on low to  medium heat till its almost done. 
  • When veggies are almost done then increase the flame and fry them till it turns golden brown and keep aside.

  • Heat oil in a large wok/kadai and add the chopped garlic and stir fry for a few seconds. Add the green chilli and stir fry on high for a few seconds.
  •  Add the chopped onions and capsicum. Fry on high for 2-3 mins 
  •  Add soya sauce, tomato ketchup, chilli sauce and pepper pwd. Mix well and cook for mins. 

  • Mix 1 tbsp cornflour with 4 tbsp cup water and add to above sauce  and cook for  a min.
  • Add the fried veggies and mix well.
  • Serve hot.

  • Do not fry veggies on high heat else it will cook from outside and inside it will be raw.
  • Can also add mushroom and any other vegetable of your choice.
  • Batter should be of thick consistency.