What? Broccoli in a pakora?! Mind blown, right? That’s what you read! This is my twist on the everyday pakora.
A pakora is a deep fried savoury snack made with potatoes, or onions and bound together with a chickpea flour batter. They come from countries like Bangladesh, India and Pakistan. They are delicious.
It’s only been about 5 years that I’ve been cooking authentic Bengali food. Before that, my forte was always Chinese, or Thai, or any western dishes. But since I started meddling in the world of spices, I’ve had a blast. I’ve been experimenting with flavours and ingredients and have come up with a few gems. One of them is Broccoli Pakoras.
My family love broccoli and so do I, so I knew these would be a success. Even for those who are not a fan of the cruciferous, the spicy, flavoursome batter easily conceals the green vegetable hidden inside!
Oil for frying
1 Large Broccoli Head
1 Cup Chickpea Flour (Beson)
¼ Cup Self-Raising Flour
¼ Tsp Salt
3 Garlic Cloves, crushed
¼ Inch Ginger, finely grated or minced
1 Onion, sliced very finely
1 Tsp Garam Masala
½ Tsp Cumin Powder
Handful of Chopped Coriander
Water, as required.
1. Cut the broccoli head up into small florets.
2. Apart from the broccoli and the oil, mix together all the other ingredients until a batter is formed. The batter should not be too runny, and neither should it be too thick. It should be the right consistency to evenly coat a floret without running off.
3. Heat the oil on high. When the oil is hot enough, reduce to medium. To test if the oil is ready for frying, you should drop a tiny bit of batter in and if it sizzles and floats to the top, it is ready.
4. Dip each floret into the batter before adding to the oil.
5. Let it fry for a few minutes on each side, until it is golden brown, before removing.
6. Continue with all the remaining florets.
These pakoras taste amazing on their own, but you can serve it with my green chilli chutney.