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Veg Kothe Recipe

1 year ago

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 Veg kothe recipe
Veg Kothe is an Indo- Chinese snack made with lots of veggies and in winters you could easily get a variety of fresh vegetables. Though you get all types of vegetables in all the season nowadays, but in winters you get real freshness. They are crispy and loaded with lots of flavor, sweetness and glaze of honey, tanginess of sauces, and hotness of red chilly and garlic.
veg-kothe-recipes
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Rating: 4
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Course Brunch, Dinner, Lunch, Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
MetricUS Imperial
Ingredients
For Kothe
For Sauce
Course Brunch, Dinner, Lunch, Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
MetricUS Imperial
Ingredients
For Kothe
For Sauce
veg-kothe-recipes
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
Kothe Fritters
  1. For the twist which I’ve given to it, soak the red chillies for approximately half an hour. Then grind them along with garlic cloves, a pinch of salt and 1 teaspoon oil and make a paste.
  2. Wash all the vegetables and chop them accordingly mentioned in the ingredients.
  3. Take a bowl, add chopped vegetables, red chilli garlic paste, all purpose flour, baking powder, salt (just keep check on the salt as, these kothe will be coated with lots of sauces.), orange food color, white pepper powder. If you don’t eat too much spicy, then do not add white pepper powder. Add some water to this to make a thick batter. Just like you make for pakodas.
  4. Heat oil for deep frying and make fritters from this batter. Fry them on medium heat till they turn golden and crisp. Take them on an oil absorbent paper.
Sauce for final touch
  1. Heat 1 teaspoon oil in a pan. Add chopped spring onions and garlic, saute for 1 minute.
  2. Add all the sauces mentioned under sauce ingredients. Add honey, saute for 1 min.
  3. Add fried fritters in this sauce and mix gently to coat them properly.
  4. Garnish with spring onion and serve hot.
Recipe Notes
  • If you have some birthday party or kitty party, then you can reheat them in oven. Or keep the fritters and sauce separately, at the time of serving them, mix both the things on flame.
  • If you do not have red chilli sauce and green chilli sauce, then add chopped green chilies, soaked in vinegar and red chilli paste which I’ve added into the batter.
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