← All recipes

🍽️ Crispy Fried Indian Vegetables

529 kcal · 30 min · 4 servings

Ingredients

• Dinkel flour, Type 630 200 g
• Baking powder 2 tsp
• Sunflower oil 800 ml
• Sea salt 3 tsp
• Cayenne pepper 2 tsp
• Water 250 ml
• White mushrooms 100 g
• Yellow onions 1 pc.
• Carrots 150 g
• Broccoli 150 g
• Cauliflower 150 g
• Plain yogurt 150 g
• Sour cream 200 g
• Curry powder 1 tsp
• Sugar 1 tsp
• Ground black pepper pinch

Instructions

1. 1. Add spelt flour, baking powder, four tablespoons of sunflower oil, two teaspoons of salt, cayenne pepper, and some water to a bowl.
2. 2. Stir the ingredients with a spoon or whisk until you have a smooth, lump-free batter.
3. 3. Dry the mushrooms with a kitchen towel if necessary.
4. 4. Cut the onion in half, peel it, and slice it into thick rounds.
5. 5. Peel the carrots and cut them into thick sticks.
6. 6. Wash the broccoli and cauliflower thoroughly.
7. 7. Remove the tough stalks and divide the vegetables into small florets.
8. 8. Roughly dice the removed stalks.
9. 9. Pour the remaining sunflower oil into a pot and heat it on the highest setting.
10. 10. Reduce the heat to medium once the oil is hot.
11. 11. Hold a wooden spoon or chopstick in the oil to check the temperature.
12. 12. If small bubbles rise around the wood, the temperature is optimal at about 170 degrees Celsius.
13. 13. Dip the vegetables into the batter in portions.
14. 14. Let the excess batter drip off for a moment.
15. 15. Fry the vegetables in the hot oil for about five to eight minutes.
16. 16. Remove the finished pieces from the oil with a slotted spoon.
17. 17. Place them on kitchen paper to let the grease drain well.
18. 18. Mix yogurt and sour cream in a separate bowl.
19. 19. Add curry powder, sugar, salt, and pepper.
20. 20. Stir the dip ingredients well until creamy.
21. 21. Serve the fried vegetables on plates with the dip.
22. 22. Enjoy!

Nutrition per serving

• kcal: 529
• Protein: 12 g · Fett/Fat: 34 g · Carbs: 46 g