Chinese Veg Bullets Recipe Easy and Crispy Snack Ideas

If you’re a fan of crispy, flavorful snacks, then the Chinese Veg Bullets recipe is a must-try! These delightful vegetable fritters are a popular street food in many parts of India and are inspired by Indo-Chinese cuisine.

Combining a medley of fresh vegetables with aromatic spices and a crispy batter, veg bullets are perfect as an appetizer or an evening snack alongside a hot cup of tea. They boast a wonderful texture—crispy on the outside and soft inside—with a burst of tasty flavors that will leave you craving more.

Whether you’re cooking for family or entertaining guests, this recipe is easy to prepare and guaranteed to impress!

In this blog post, I’ll walk you through the ingredients, equipment, and step-by-step instructions to make these delicious Chinese Veg Bullets at home. Plus, I’ll share tips to customize the recipe, nutritional info, and serving suggestions so you can enjoy it to the fullest.

Ready to dive into this crispy veggie delight? Let’s get started!

Why You’ll Love This Recipe

Chinese Veg Bullets are a fantastic way to sneak in a variety of vegetables into a tasty snack that kids and adults alike will love. Unlike deep-fried snacks that feel heavy and greasy, these veg bullets are light, crunchy, and packed with flavor.

They use simple pantry staples and fresh veggies, making it a budget-friendly and wholesome option. Plus, they come together quickly, which is perfect for those busy evenings when you want something delicious but don’t have much time to cook.

This recipe is also highly adaptable: you can tweak the spice levels, change up the veggies, or make them gluten-free by swapping the flours. And if you enjoy Indo-Chinese flavors, you’ll find these veg bullets a perfect addition to your snack repertoire!

Ingredients

• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/4 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped beans
• 2 tablespoons finely chopped spring onions
• 1/2 cup all-purpose flour (maida)
• 1/4 cup rice flour (for extra crispiness)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon soy sauce
• 1/2 teaspoon red chili powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon vinegar
• Salt to taste
• Water as needed (to make batter)
• Oil for deep frying

Equipment

• Mixing bowls
• Grater (for carrots)
• Knife and chopping board
• Deep frying pan or wok
• Slotted spoon
• Paper towels (for draining oil)
• Measuring cups and spoons
• Large spoon or spatula

Instructions

1. Prepare the vegetables: Finely chop the cabbage, capsicum, beans, and spring onions. Grate the carrot. Use a clean kitchen towel or paper towel to squeeze out any excess moisture from the cabbage and grated carrot to avoid soggy bullets.
2. Make the batter: In a large mixing bowl, combine the all-purpose flour, rice flour, red chili powder, black pepper powder, and salt. Add the ginger-garlic paste, soy sauce, and vinegar. Mix well.
3. Add water carefully: Gradually pour water into the dry ingredients to create a thick batter that can hold the vegetables together but is not too runny. The consistency should be similar to pancake batter but a bit thicker.
4. Mix in vegetables: Add the chopped and grated vegetables into the batter. Mix thoroughly to ensure all the veggies are coated well.
5. Heat oil: Heat oil in a deep frying pan or wok on medium-high heat. To test if the oil is ready, drop a small amount of batter; it should rise to the surface quickly and sizzle.
6. Shape the bullets: Using your fingers or a small spoon, take a small amount of the batter with vegetables and shape it into a cylindrical bullet shape. You can also roll them lightly between your palms to smooth out.
7. Deep fry: Carefully drop the veg bullets into the hot oil, frying a few at a time without overcrowding. Fry until golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to turn them occasionally for even cooking.
8. Drain excess oil: Remove the cooked veg bullets and place them on paper towels to absorb excess oil.
9. Serve hot: Enjoy your crispy Chinese Veg Bullets with a side of sweet chili sauce, schezwan sauce, or tomato ketchup.

Tips & Variations

To make your veg bullets extra crispy, add a little cornflour or rice flour to the batter.

If you prefer a gluten-free version, substitute all-purpose flour with chickpea flour (besan).

Feel free to add finely chopped mushrooms or baby corn for extra texture and flavor.

For a milder taste, reduce the red chili powder or omit the soy sauce.

Make sure to remove excess moisture from vegetables to avoid soggy bullets.

Nutrition Facts

Note: Nutrition facts may vary depending on the amount of oil absorbed while frying.

Serving Suggestions

Chinese Veg Bullets are best enjoyed fresh and hot, straight from the fryer. Serve them with classic Indo-Chinese dips such as schezwan sauce or sweet chili sauce for an authentic experience.

For a more substantial snack, pair the veg bullets with fried rice or noodles, and add a simple cucumber salad on the side to balance the flavors and textures.

If you love experimenting with flavors, try topping the bullets with a drizzle of spicy mayo or a sprinkle of chaat masala for an Indian twist.

Conclusion

Whether you’re craving an easy-to-make appetizer or a crunchy snack, this Chinese Veg Bullets recipe ticks all the boxes. It’s a fantastic way to enjoy a medley of vegetables wrapped in a crispy, savory batter that’s bursting with flavor.

The recipe is quick, versatile, and perfect for sharing with friends and family during tea time or parties.

Once you’ve mastered these veg bullets, don’t forget to explore other delightful recipes on the blog like Thelma Sanders Squash Recipe for a wholesome vegetable dish, or indulge in a savory treat like the Bariatric Meatloaf Recipe.

For a tangy twist, try the Pickled Cherry Pepper Recipe to elevate your snacks.

Enjoy cooking and happy munching!

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