Veg Kothe is a new Indo-Chinese appetizer/snack dish. I personally savored Veg Kothe at a wedding reception in India recently. I, then, went to the chef to know the details of this tangy spicy delight. The chef was kind enough to give me the detailed recipe, with all the ingredients and method, the very next day. The recipe is accurate, as I tried making Veg Kothe in my kitchen few times and each time it comes out perfect. So for this recipe the credit goes to;
Mr. Bansilalji Chaudhary
Master Chef, Hotel Rhythm Palace [Amrit Garden]
Ratlam (MP) India
For Veg Kothe: [6 servings approx.]
Cauliflower (Gobhi) – 1 cup very small pieces
Mushroom – 1/2 cup finely chopped
Green bell pepper – 1/2 cup finely chopped
Cabbage – 1/2 cup finely chopped
Onions – 2 cups finely chopped
Ginger – 1.5 tbsp finely chopped
Garlic – 1.5 tbsp finely chopped
Green spring onions – 1 bunch chopped
Fresh green chilies – 2 minced
Fresh cilantro – 2 tbsp fine chopped [for garnish]
Maida [All purpose flour] – 1 cup
Baking powder – 1 tsp
Ajinomoto [Chinese salt] – 1/4 tsp (OPTIONAL)
Tomato ketchup -2 tbsp
Honey – 1 tbsp
Lemon juice – 2 tbsp freshly squeezed
Black pepper – 1 tsp freshly ground
Orange food color – 1 pinch
Cooking oil for frying
Salt as per taste
- Cut cauliflower, cabbage, green bell pepper, mushrooms accordingly. Keep aside.
- In a bowl, add Maida, salt, baking powder, all the above chopped vegetables and 1 cup chopped onions. Now add water to make a thick batter. Mix well.
- In a pan heat cooking oil to fry. Make fritters of this batter, deep fry till they turn light golden. Drain on a kitchen towel and keep aside.
- In another pan heat 2 tbsp cooking oil. Add remaining chopped onions, ginger, garlic and green chilies. Sauté till it turns golden brown. Now add tomato ketchup, honey, ajinomoto, salt, lemon juice and freshly grounded black pepper powder. Mix well and it’s ready to serve.
Garnish Veg Kothe with freshly chopped green spring onions and chopped cilantro. Enjoy as an appetizer or anytime snack.