Go Back
Spiced Tempura batter

Spiced Tempura Batter for Indian Fusion Dishes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Recipe Component
Cuisine Indian, Japanese
Servings 4

Equipment

  • Mixing bowls For combining your batter ingredients.
  • Whisk or chopsticks To gently mix the batter without overworking it.
  • Deep frying pan or wok A wide and deep vessel is ideal for frying.
  • Tongs or slotted spoon To handle the tempura safely.
  • Cooling rack or paper towels For draining excess oil.
  • Candy or frying thermometer (optional but useful) Helps monitor oil temperature.

Ingredients
  

For the Spiced Tempura Batter

  • 1 cup all-purpose flour or rice flour for a gluten free tempura batter
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder optional, for a bit of heat
  • 1/2 teaspoon salt
  • 1 cup ice-cold sparkling water you can use club soda
  • 1 egg omit for vegan tempura batter

For Frying

  • Neutral oil with a high smoke point like canola or sunflower oil

For Dipping Sauce

  • Try pairing your spiced tempura with this simple yet flavorful tempura sauce recipe:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar or apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon grated ginger
  • 1 minced garlic clove

Optional: 1 teaspoon toasted sesame oil and chopped green onions

Instructions
 

Prep Your Ingredients

  1. Before making the batter, chop your vegetables or proteins into bite-sized, evenly sized pieces. This ensures even cooking and crisp texture.
  2. Great options for this tempura batter:

Vegetables: Sweet potato, zucchini, onion rings, cauliflower, eggplant

    Protein: Paneer cubes, tofu (for vegan), chicken strips (for tempura batter chicken), shrimp

    1. Pat everything dry with paper towels—moisture is the enemy of crispiness.

    Make the Spiced Tempura Batter

    1. In a large bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, turmeric, cumin, garam masala, chili powder, and salt.
    2. Crack in the egg if you're using it (skip for vegan). Gradually pour in the ice-cold sparkling water, whisking gently. The key to an airy, crispy finish is not to overmix the batter—it’s okay if it’s a bit lumpy.

    Tip: The cold water helps create a shock when it hits the hot oil, leading to that delicate crispiness associated with Japanese tempura batter.

      Heat the Oil

      1. Heat oil in a deep pan to 350°F (175°C). Make sure you have at least 2 inches of oil to fully submerge the pieces.

      Fry the Tempura

      1. Dip each piece into the batter and gently lower it into the hot oil. Don’t overcrowd the pan—work in batches. Fry each piece for about 2–3 minutes, turning once, until golden and crispy.
      2. Remove and place on a rack or paper towels to drain.

      Serve with Dipping Sauce

      1. Mix together the ingredients for the tempura dipping sauce. Serve your hot, golden tempura with a side of this sauce and watch it disappear.