How to make Vegetable Tempura - A wonderful way to eat your veggies! So crisp and elegant too.

This recipe is from the book Flavours of the Orient.

Main Ingredients : Cauliflower (फूलगोभी), Green Capscium

Cuisine : Japanese

Course : Snacks and Starters

Vegetable Tempura Recipe Card

Vegetable Tempura

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Vegetable Tempura checkout Pudinewale Pichke Gobhi Ke Pakode, Gobhi Angar, Gobhi ke Pakode, Cauliflower Popcorns . You can also find more Snacks and Starters recipes like Coconut Crusted Fish, Boote Ke Samose, Chicken Satay - Grill Pan, Homemade Sausage Triangles.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Tempura Recipe

  • Cauliflower 8 medium

  • Green Capscium cut into 1 inch triangles 1 medium

  • Red capsicum cut into 1 inch triangles 1 medium

  • Yellow capsicum cut into 1 inch triangles 1 medium

  • Carrot cut into round slices 1 medium

  • Onion cubed and layers separated 1 medium

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Refined flour (maida) 3/4 cup

  • Cornflour/ corn starch 1/2 cup

  • Baking powder 1/4 teaspoon

  • Oil 3/4 cup + for deep-frying


Step 1

Place all the vegetables in a bowl. Add the white pepper powder and salt and toss well.

Step 2

Chill in the refrigerator for about fifteen minutes. Mix the refined flour, cornflour, baking powder, three-fourth cup oil, salt to taste and three-fourth cup of chilled water.

Step 3

Whisk thoroughly to make a batter of pouring consistency. Set aside for twenty minutes. Heat plenty of oil in a wok.

Step 4

Dip the vegetables, one by one, in the batter and deep-fry over medium heat, turning frequently or until crisp and golden brown.

Step 5

Drain on absorbent paper. Serve hot with any sauce.