Can I make it less spicy?

Yes — reduce the green chilli and chilli sauce, and add a touch more sugar for a sweeter, milder toss.

What vegetables work best?

Firm ones that hold their shape — paneer, carrot, capsicum and baby corn; avoid watery vegetables.

Veg Chilli Sticks

Name: Veg Chilli Sticks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Mixed vegetables cut into sticks (paneer, carrot, capsicum, baby corn); 0.75 cup Cornflour and maida; 1 tbsp Ginger-garlic and green chilli; 3 tbsp Soy sauce, chilli sauce, vinegar, a little sugar; 0.25 cup Spring onion; 2.5 cups Anveshan Wood-Pressed Groundnut Oil; 1 tbsp Anveshan Wood-Pressed Sesame Oil

Crisp batter-coated vegetable sticks deep-fried in Anveshan Wood-Pressed Groundnut Oil and tossed in a hot-sweet chilli-garlic sauce finished with Anveshan Wood-Pressed Sesame Oil — a moreish Indo-Chinese starter.

Time breakdown

Prep Time20 min

Cook Time20 min

Total Time40 min

Ingredients

Mixed vegetables cut into sticks (paneer, carrot, capsicum, baby corn)
Cornflour and maida
Ginger-garlic and green chilli
Soy sauce, chilli sauce, vinegar, a little sugar
Spring onion
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Coconut Oil / Olive Oil as per your preference.

How to Make Veg Chilli Sticks

1
Make a thick batter with cornflour, maida, salt and a little water; coat the vegetable sticks.
2
Deep-fry the sticks in the Anveshan Groundnut Oil until golden and crisp; drain.
3
In a hot wok with the Anveshan Sesame Oil, sauté ginger-garlic and green chilli, then add soy, chilli sauce, vinegar and sugar.

Tips for the Best Veg Chilli Sticks

✓Fry the sticks twice (or on high heat) so they stay crisp after tossing in the sauce.
✓Toss quickly over high heat — long simmering makes the sticks go soggy.

Frequently Asked Questions

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