In a bowl mix together all ingredients listed in “Batter for Veg Crispy” using very little water at a time as the batter needs to be thick enough to coat the vegetables.
In a vessel heat oil on medium flame for deep frying. The oil shouldn’t be very hot as the vegetables are raw and need to cook through. If you keep the flame to low then the vegetables will absorb the oil.
Mix the vegetables a batch at a time in the batter. Don’t mix the different vegetables together as each type requires different amount of time to get thoroughly cooked. For instance finish all cauliflower florets first, then the potatoes and so on.
Once the oil is hot, drop in the vegetables one by one leaving gaps between them. Don’t overcrowd by putting to many vegetables at a time because they will stick to each other.
Fry on medium flame, after 2 mins turn them over and move them around with a spoon so that they fry from all sides evenly. Do not stir continuously as the batter may come out.
When you move them around you will find the vegetables have become light and are easily being moved, that means your vegetables are done.
You can always remove one on a paper towel and check to decide if you would like to cook it longer
Once done remove the batch on a paper towel and continue with the rest
Before serving garnish with coriander and serve immediately