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Recipe By: Chef Sanjyot Keer

For Crispy Schezwan Idli:

• 1 cup diced idli
• 1 tbsp. corn starch
• ½ tsp. black pepper powder
• Salt to taste
• 1/4th cup vegetable oil for frying
• 1 tbsp Vegetable oil
• 2 tbsp. garlic
• ¼ cup spring onions
• 1/3 cup diced capsicum
• 2 tbsp. schezwan sauce
• 1 tbsp. red chilli paste
• 1 tbsp. tomato ketchup
• spring onion greens for garnish

Description:

For Crispy Schezwan Idli:

• Dice idli into cubes.
• Now in a bowl coat the diced idlis with corn starch, salt and pepper.
• Now set a pan on medium heat and add oil to shallow fry the idli.
• Turn idlis when golden brown and crispy.
• Removes once fried from all sides and remove excess oil using absorbent paper.
• Now for the sauce set another pan on high heat and add some oil.
• Now add chopped garlic, chopped spring onion and sauté for a minute.
• Now add in the diced green capsicum and sauté.
• Now add in the sauces and seasonings and stir.
• Add the diced and fried idlis to the sauce and give it a mix.
• Garnish with finely chopped spring onion greens and serve immediately.

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