Tempura 3 ways

3 Ways to make tempura. Be creative with what you put in it. Let us know how it turns out #HappyCookingToyou

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  • Thanda pani (Chilled water)1 litre
  • Anda (Egg) 1
  • Maida (All-purpose flour) 1 Cup
  • Corn flour 1 & ½ Cups
  • Namak (Salt) 1 & ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) 1 & ½ tsp or to taste
  • Chicken strips 2 fillets
  • Pyaz (Onion) rings 1 large
  • Shimla mirch (Capsicum) julienne ½ Cup
  • Hara pyaz (Green onion) white part ½ Cup
  • Bund gobhi (Cabbage) shredded ½ Cup
  • Oil for frying


In bowl,add chilled water and egg,whisk well & set aside.

In separate bowl,add all-purpose flour and gradually add egg+water mixture as required and whisk well.

Gradually add corn flour and egg+water mixture,whisk well to make a paste.

Add salt,black pepper powder and mix well (batter must be chilled while cooking).

Now dip chicken strips into prepared batter.

In wok,heat oil and fry chicken strips until golden.

Dip onion rings into prepared batter.

In wok,heat oil and fry onion rings until golden.

In prepared batter,add capsicum,green onion white part,cabbage and mix well.

In wok,heat oil and fry batter coated vegetables until golden & crispy.

Serve with sauce.

Recipe By: Uzma Fakhar

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