Vegetables roasted in oven are crispy and consume negligible amount oil say 1 or 2 tsp as compared to the amount of oil used for deep frying. There is no compromise in the taste of the oven roasted veggies and in fact it is a healthier version of the deep fried fritters. The spice level could be adjusted per your taste buds.
The choice of veggies generally are potatoes, cauliflower, broccoli, carrot that are easily available in our kitchen pantry at any given time, i totally agree that broccoli is not readily available in indian markets. However, you can stock up the vegetable whenever it is seen in the market place.
Ingredients:
1/4 cup of potatoes, chopped into medium sized pieces
1/4 cup of carrots, chopped into round shaped slices or lengthwise
1/4 cup cauliflower florets
1/4 cup of broccoli florets
1 tbsp corn flour
1 tbsp rice flour
1 tbsp bengal gram flour or chickpea flour
salt to taste
a pinch of orange or red food color, optional
2 tsp cooking oil
1 tsp pepper powder
1 tsp red chilli powder
1 tsp garam masala powder
How to make oven roasted veggies:
1. In a mixing bowl or plate, take the all the ingredients except vegetables.
2. Mix it ingredients thoroughly without adding water.
3. Add the cauliflower florets to a bowl of warm water and let it stand for 3 minutes.
4. Then strain the cauliflower florets and add it to the flour + masala mixture plate. I have added more of cauliflower today, as cauliflower is my personal favorite when it comes to oven roasting.
5. Without adding water, just keep mixing the veggies with the flour + masala. The little water from the strained cauliflower is enough to give the stickiness.
6. You can also sprinkle little amount of water, if the flour do not stick to the veggies.
7. Now that the vegetables have been coated well with the flour and masala.
8. Transfer the masala coated veggies to the baking tray. Preheat the oven at 400 degrees F for 15 minutes.
9. Broil the vegetables on high for 15 minutes. My oven needs to be cleaned a bit :|
10. After 15 minutes of high broiling, flip the veggies and broil on high for another 15 minutes or until the desired crispness is achieved.
11. I broiled the veggies for 30 minutes and the vegetables are roasted to perfect crispness.
12. I'm gonna have the crispy vegetable fritters with rice and dhal palak (spinach cooked in lentils). What's your choice of main dish ?
The choice of veggies generally are potatoes, cauliflower, broccoli, carrot that are easily available in our kitchen pantry at any given time, i totally agree that broccoli is not readily available in indian markets. However, you can stock up the vegetable whenever it is seen in the market place.
Ingredients:
1/4 cup of potatoes, chopped into medium sized pieces
1/4 cup of carrots, chopped into round shaped slices or lengthwise
1/4 cup cauliflower florets
1/4 cup of broccoli florets
1 tbsp corn flour
1 tbsp rice flour
1 tbsp bengal gram flour or chickpea flour
salt to taste
a pinch of orange or red food color, optional
2 tsp cooking oil
1 tsp pepper powder
1 tsp red chilli powder
1 tsp garam masala powder
How to make oven roasted veggies:
1. In a mixing bowl or plate, take the all the ingredients except vegetables.
2. Mix it ingredients thoroughly without adding water.
3. Add the cauliflower florets to a bowl of warm water and let it stand for 3 minutes.
4. Then strain the cauliflower florets and add it to the flour + masala mixture plate. I have added more of cauliflower today, as cauliflower is my personal favorite when it comes to oven roasting.
5. Without adding water, just keep mixing the veggies with the flour + masala. The little water from the strained cauliflower is enough to give the stickiness.
6. You can also sprinkle little amount of water, if the flour do not stick to the veggies.
7. Now that the vegetables have been coated well with the flour and masala.
8. Transfer the masala coated veggies to the baking tray. Preheat the oven at 400 degrees F for 15 minutes.
9. Broil the vegetables on high for 15 minutes. My oven needs to be cleaned a bit :|
10. After 15 minutes of high broiling, flip the veggies and broil on high for another 15 minutes or until the desired crispness is achieved.
11. I broiled the veggies for 30 minutes and the vegetables are roasted to perfect crispness.
12. I'm gonna have the crispy vegetable fritters with rice and dhal palak (spinach cooked in lentils). What's your choice of main dish ?
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