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
Keyword: accompaniments, bhajias, pakoras
Author: Mina Joshi
1cupschick pea flour
8-10heads of broccoli
Salt to taste
1tspajwain (Carom seeds)
1tsowhole coriander seeds
Pinch of turmeric
¼ tspsoda bicarbonate
smallbunchfinely chopped coriander
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.