2 tablespoons Schezwan sauce
6-8 button mushrooms, finely chopped
1 tablespoon finely chopped celery
1 medium carrot, peeled and finely chopped
½ medium cabbage, finely chopped
1 medium onion, finely chopped
6-7 baby corn, finely chopped
½ medium green zucchini, finely chopped
Salt to taste
1½ cups gram flour (besan)
Oil for deep-frying
Sweet-chilli sauce for serving
1. Mix together cabbage, carrot, mushrooms, zucchini, baby corn, onion, celery, Schezwan sauce, gram flour and salt in a bowl. Add some water and mix well to make a thick mixture.
2. Heat sufficient oil in a kadai. Put portions of the thick vegetable mixture and deep-fry till golden brown and crisp. Drain on absorbent paper.
3. Serve hot with sweet-chilli sauce.