Spicy Minty Baked Veggies

A healthy snack recipe today


French beans cut into 1 ½” pieces long - ½ cup

1 Potato medium sized, diced into small triangular slices
1 Carrot, sliced into roundels
1 Onion sliced
((You can add in more vegetables like cauliflower/ brocolli/ capsicum...but then the quantity of below ingredients will change in proportion to the quantity of veggies used)).

5 Garlic cloves finely grated

2 tbsp Mint leaves chopped
1 tbsp Coriander leaves finely chopped [optional]
2 tsp Red Chilli flakes
Pepper powder to taste
Salt to taste

Curry powder to taste
Olive oil
1 ½ tbsp Cornflour


In a bowl mix olive oil, finely grated garlic, red chilli flakes, pepper powder and mix it well. Keep the bowl aside

Wash and clean the veggies. Wipe all the moisture. Chop/ dice them as required. Mix these veggies in a bowl along with cornflour and salt. Now add the oil mixture and toss it well, taking care that the dressing coats the veggies. Sprinkle chopped mint leaves/ corriander leaves and mix it again.

Preheat oven to 220 degree celsius. Line a baking tray with heavy duty aluminum foil paper. Spread the veggies mixture in the tray and bake it for 35-40 mins.
After 20 -25 mins or so remove the tray and sprinkle some curry powder, gently stir it [ you can omit this step if u dont need them very spicy] and again keep it back for remaining time till the veggies are crisp and done. Spicy minty baked crisp veggies are ready for munching.


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