Instructions

Cut all the vegetables into long thick strips. Set aside
In a large bowl combine maida, corn flour, coriander, sesame seeds, black pepper, salt, lemon juice, red chilli paste and ginger garlic paste. Stir well until all ingredients are combined.
Add water little at a time to the mixture, keep stirring to form a thick batter consistency.
Add the Carrots and Potatoes to the mixture and mix until both the vegetables are well coated.
In a deep frying pan, heat the oil on medium flame. Add the vegetables in batches. Deep fry the vegetables for 6-7 minutes or until they are light and crunchy.
Follow the same procedure for the remaining vegetables. Remove on a kitchen towel.

Garnish with chopped coriander and curry leaves. Serve Vegetable Crispy with ketchup or any chutney of your choice.