Veg Chilli Sticks

Ingredients

• 0.25 cup Cabbage (Finely chopped; the source's ¼ cup appears to apply to the listed cabbage, cauliflower, and carrot together.)
• Cauliflower (Finely chopped; included with cabbage and carrot in the source's ¼ cup amount.)
• Carrot (Finely chopped; included with cabbage and cauliflower in the source's ¼ cup amount.)
• 1 tsp Salt (For salting the chopped vegetables before resting and squeezing.)
• 50 g Paneer (Grated.)
• 2 Potato (Medium, boiled.)
• 1 tbsp Ginger (Chopped; for the vegetable mixture.)
• 1 tbsp Garlic (Chopped; for the vegetable mixture.)
• 1 tbsp Green chilli (Chopped; for the vegetable mixture.)
• 1 tbsp Schezwan sauce
• 0.5 tsp Salt (For the vegetable mixture.)
• 0.5 tsp Pepper powder (For the vegetable mixture.)
• Coriander leaves (A handful, chopped.)
• 3 tbsp Maida (all-purpose flour) (The video also shows dusting some maida on top before frying; no separate amount is given.)
• 3 tbsp Cornflour (cornstarch) (For the vegetable mixture.)
• Oil (For deep-frying the sticks and sautéing the aromatics; amount not stated.)
• 1 tsp Garlic (For sautéing; source also says 1 tsp each of garlic, ginger, green chilli, and spring onion.)
• 1 tsp Ginger (For sautéing.)
• 1 tsp Green chilli (For sautéing.)
• 1 tsp Spring onion (For sautéing; green tops are also used to finish, with no separate amount stated.)
• 2 tbsp Red chilli sauce
• 1 tsp Soy sauce
• 3 tbsp Tomato sauce
• 0.25 tsp Salt (For the sauce.)
• 0.25 tsp Pepper powder (For the sauce.)
• 0.5 tsp Cornflour (cornstarch) (For the sauce.)
• 0.25 cup Water (For the sauce.)

Steps

1. 1

   Finely chop the cabbage, cauliflower, and carrot in a chopper, then transfer the chopped vegetables to a bowl.

2. 2

   Add 1 teaspoon salt to the chopped vegetables, mix, and leave them to rest for 10 minutes so they release water.

3. 3

   Squeeze the released water from the vegetables and transfer the drained vegetables to a bowl.

4. 4

   Grate the paneer and the boiled potatoes into the bowl with the drained vegetables.

5. 5

   Add the chopped ginger, garlic, and green chilli, Schezwan sauce, ½ teaspoon salt, pepper powder, and chopped coriander leaves. Combine well.

6. 6

   Add the maida and 3 tablespoons cornflour, then mix until the vegetable mixture is combined.

7. 7

   Take small portions of the mixture and shape them into sticks as shown in the video. The video shows placing the mixture on a thin bamboo stick or skewer.

8. 8

   Dust some maida over the shaped sticks, as shown in the video; no separate amount is specified.

9. 9

   Deep-fry the sticks in medium-hot oil until golden in color. Remove them from the oil and set aside.

10. 10

    Heat some oil in a kadhai. Add the ginger, garlic, green chilli, and spring onion, and sauté them.

11. 11

    Fry the onion until translucent, as shown in the video.

12. 12

    Add the red chilli sauce, soy sauce, tomato sauce, ¼ teaspoon salt, ¼ teaspoon pepper powder, ½ teaspoon cornflour, and ¼ cup water. Mix well.

13. 13

    Once the gravy thickens, add the fried vegetable sticks.

14. 14

    Coat the sticks well with the sauce.

15. 15

    Finish with spring onion green, then serve and enjoy.

Notes

The source lists ¼ cup for cabbage, cauliflower, and carrot collectively but does not specify a separate amount for each vegetable. It also does not give quantities for the handful of coriander leaves, frying/sautéing oil, or finishing spring onion greens. Skewers or thin bamboo sticks are described in the audio but are not included in the written ingredient list; no quantity is stated.

Nutrition per serving

• vegetarian
• party snack
• deep-fried
• spicy
• Indian
• snack