Tempura Veggies Recipe

Tempura Veggies

Total Time: 25 minutes

Serves: 2 to 3

From the beautiful little island of Nagasaki, comes Tempura, a dish made of battered and deep-fried seafood, meat and vegetables. These amazingly crispy fritters were first introduced in 16th century Japan, by the Portuguese in Nagasaki through fritter-cooking techniques. In this recipe of shared cultures, we’ve added a little nutty creation of our own— a Roasted Sesame Dressing to elevate your palate to a whole new level.

Chef’s note:

  • For a super crispy and light tempura batter, mix the flour in ice-cold water. 
  • Avoid stirring the mixture too frequently as it can cause gluten formation.


  • 2 to 3 tablespoons of Boombay’s Roasted Sesame Dressing
  • ¼ cup of Flour (All-Purpose or Whole Wheat)
  • ½ cup of Corn starch or Tapioca starch
  • ¼ teaspoon of Baking Powder
  • Salt to taste
  • 40 to 60 millilitres of Water or Soda
  • 1 small Carrot
  • 1 small Belpepper
  • 1 small Broccoli
  • Oil to fry

Products Used:


  1. Wash the vegetables and dry them well
  2. Peel the carrot and slice it into thick match sticks
  3. Julienne the bell peppers and cut the broccoli into florets
  4. Add all the dry or powder-based ingredients to a deep bowl and mix well
  5. Next add water or soda to the bowl and mix the batter gently to a thick consistency
  1. Heat oil in a deep pan
  2. Lightly coat the veggies in the batter and fry them until golden brown
  3. Place the veggies on a paper towel to drain the excess oil
  4. Dip the tempura veggies in our Roasted Sesame Dressing and enjoy