• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 100g watercress, leaves and stalks trimmed and cut into bite-sized pieces
  • 100g cauliflowers, cut into florets
  • 100g ladies fingers, stripped into quarters lengthwise
  • Batter:
  • 40g rice flour
  • 140g chickpea flour
  • 1 tsp baking powder
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • Adequate salt and pepper to taste
  • 2 tsp oil
  • 10-12 tbsp water or just enough
  • 1 tbsp sesame seeds (optional)


  1. Combine batter ingredients until smooth. Heat oil in a wok over medium fire. Dip vegetables into the batter until they are well coated.
  2. Fry the vegetables in batches until they turn golden and crispy. Dish out and drain well on absorbent paper. Serve them while still hot.

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