August 30, 2013



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


  • 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.

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