Ingredients
1 large head broccoli
1 cup plain flour
1 tbsp. gram flour
1 tbps. cornflour
1” piece ginger grated
1 flake garlic grated
2 green chillies chopped very finely
salt to taste
oil to deepfry
Method
- Break broccoli into bitsized florets.
- Put into boiling water for a minute.
- Drain under tap water, too cool.
- Pat dry over clean cloth, keep aside.
- Put all flours in a mixing bowl.
- Add all other ingredients, except oil to deep fry.
- Make batter by adding enough water, so that it coats the back of a spoon.
- Heat oil to deepfry.
- Add a tbsp. of hot oil to batter, mix.
- When oil is hot and smoky, dip each floret into batter and let into hot oil.
- Repeat for as many as will comfortably fit in hot oil.
- Deep fry, stirring once or twice, till pakodas are crisp and golden.
- Drain serve hot with ketchup or tomato salsa or even tamarind chutney.
Making time: 30 minutes
Makes: 3 servings
Shelflife: Better refrigerated 1 day After frying best fresh
Broccoli Dishes
