Brocolli-Onion Pakoda

The third dish that I made for my family was the Broccoli-Onion pakodas. In fact, we ran out of cauliflower and cabbage, and decided to substitute broccoli as the veg of choice.

Ingredients
Brocolli florets 2 cups
Chopped onions 1 cup
Ginger-garlic paste
Finely chopped green chillies
Finely chopped coriander-mint leaves
Chilli powder 1-2 tsps
Garam masala 1 tsp
Amchur or dry mango powder 1 tsp
Hing (asafoetida) 1 tsp
Besan (chick pea powder)
Rice powder 1 1/2 tsp
Water for the batter
Oil for frying
Salt to taste

Method

1. Clean the broccoli and cook it in hot water to which salt has been added. Drain and set aside.

2. In a bowl, add the broccoli, onions and the spices including the chickpea-rice powders.
You can also grate the broccoli or use it as florets.

3. Add a little water until you get a thick batter.

4. Pour oil in a frying pan and allow the oil to get heated. You can fry a small sample of the batter to check. If the ball of broccoli mix rises above, then it indicates that the oil is ready for frying.

5. Take small portions of the dough and drop it in the oil. Your pakodas are ready to be served once they are a nice brown. Ensure that both sides are cooked well.

6. Drain the pakodas on a newspaper or an oil absorbent sheet to remove excess oil.

7. Garnish with coriander or spring onions. 

The pakodas can be had with chilli sauce or tomato ketchup.