Recipe

Dry Ingredients

• 1 1/2 cup all purpose flour (see notes for subs)

• 2 tsp baking powder

• 4 tbsp corn starch or potato starch

• 1 1/2 tsp salt or black salt (for an "eggy" flavour)

• 1/2 tsp turmeric powder optional for colour

• Wet Ingredients

• 1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency

Vegetables

• 1 medium zucchini , sliced into match sticks

• 1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato and added them raw)

• 1 medium carrot , sliced into match sticks or shredded

• 1/2 medium onion , thinly sliced

• 1 long green chili or jalapeño , optional for heat

• 1 bunch scallions or green onions , around 2 cups, chopped or thinly sliced

• Other vegetables of choice sliced

Cooking

• Neutral oil I used vegetable oil

• Dipping Sauce to Serve

• 1 tbsp soy sauce

• 1 tbsp water

• 1 tbsp vinegar

• 1 tsp sugar , adjust to taste

• 1 tsp sesame oil

• 1/2 tsp sesame seeds

• Gochugaru or chili flakes/powder optional

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INSTRUCTIONS

• In a large mixing bowl, add in all the dry ingredients. Mix well.

• Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

• Do note that the batter is thick and should coat the vegetables well.

• Mix in the veggies of choice into the batter and mix evenly to coat.