Broccoli pakoras/bhajias

Posted onAuthorMina JoshiLeave a comment

When its dull, wet and rainy, I often feel like eating fried food like bhajias/pakoras. And when that happens I use whatever is in the cupboard or fridge to make it.

I had some fresh broccoli which was bought to make some cauliflower and broccoli curry .  This curry tastes great and is so quick to cook.  But as I was craving pakoras, I decided to make broccoli pakoras with my  hot green chilli and coriander chutney.

Broccoli is healthy and tastes nice cooked or raw so I often add to salad too. This article explains the health benefits of broccoli

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Ingredients:

  • 1 cup chick pea flour
  • 8-10 heads of broccoli
  • Salt to taste
  • 1 teaspoon ajwain (Carom seeds)
  • 1 tsp whole coriander seeds
  • Pinch of turmeric
  • ¼ tsp of soda bicarbonate
  • Bunch of finely chopped coriander

Method:

  1.  Wash and separate broccoli into small chunks

2.  In  a mixing bowl, add the chick pea flour, the fresh coriander, salt, turmeric, ajwain (carom seeds) and whole coriander seeds.  Add a quarter cup of water to this mixture and stir it well. You can always add more water if you feel that the batter is too thick.

3.  Start to heat some oil in a wok. Turn the heat high, once the oil has heated, lower the heat. Check that the oil is hot by dropping a couple of drops of the batter in oil. If the batter rises quickly, the oil is ready.

4.  Add the bicarbonate of soda to the batter and mix.  Add 2 teaspoons of hot oil from the wok to the batter and stir well.

5. Drop the broccoli pieces into the bhajia batter.  Take one piece of broccoli and dip it completely in  the batter  and drop them in the oil to fry.   Repeat this and fry as many as you can at medium heat turning the bhajias occasionally.  As they get golden brown, remove them on some kitchen paper

6.  Enjoy these broccoli  bhajias with any chutney.

Here are some more pakoras recipes in the blog you may wish to try out:
Print Recipe

Broccoli pakoras/bhajias

When its dull, wet and rainy, I often feel like eating fried food like bhajias/pakoras. And when that happens I use whatever is in the cupboard or fridge to make it. This week I made brocolli pakoras and had them with my hot green chili and coriander chutney.
Course: Snack, starter
Cuisine: Indian
Keyword: accompaniments, bhajias, pakoras
Servings: 2
Author: Mina Joshi
Cost: £2.00

Ingredients

  • 1 cups chick pea flour
  • 8-10 heads of broccoli
  • Salt to taste
  • 1 tsp ajwain (Carom seeds)
  • 1 tso whole coriander seeds
  • Pinch of turmeric
  • ¼ tsp soda bicarbonate
  • small bunch finely chopped coriander

Instructions

  • Wash and separate broccoli into small chunks
  • In  a mixing bowl, add the chick pea flour, the fresh coriander, salt, turmeric, ajwain (carom seeds) and whole coriander seeds.  Add a quarter cup of water to this mixture and stir it well. You can always add more water if you feel that the batter is too thick.
  • Start to heat some oil in a wok. Turn the heat high, once the oil has heated, lower the heat. Check that the oil is hot by dropping a couple of drops of the batter in oil. If the batter rises quickly, the oil is ready.
  • Add the bicarbonate of soda to the batter and mix.  Add 2 teaspoons of hot oil from the wok to the batter and stir well.
  • Drop the broccoli pieces into the bhajia batter.  Take one piece of broccoli and dip it completely in  the batte  and add them to the oil to fry.   Repeat this and fill the wok as much as you can and fry at medium heat turning the bhajias occasionally.  As they get golden brown, remove them on some kitchen paper.
  • Enjoy these sliced Bhajias with any chutney.

Notes

Here are some more pakoras recipes in the blog you may wish to try out:
 

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