CRISPY VEGETABLE

Ingredients

2 Carrots
2 Beetroot
2 Potato
2 Sweet Potato
4 tbsp Cornflour
Salt to taste
Pepper powder
Oregano powder
Oil for deep frying

Method
  

• Wash and remove the skin of all the vegetables. Pat it dry.

• Thinly slice these vegetables using a vegetable peeler or vegetable grater.

• Add cornflour on the sliced vegetables and mix gently. This is done so that the extra moisture will be absorbed by the cornflour.

• Heat oil in a kadai. Deep fry the vegetable slices till golden colour. Transfer them on to a tissue paper or kitchen towel.

• Sprinkle salt, pepper powder and oregano powder when it is still hot. Give a gentle mix.

• Serve it hot.