| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Mridula’s, Indian, Kitchen |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; coarsely chopped |
| 2 |
|
Cloves garlic; peeled |
| 1 |
|
1 cm cube fresh root ginger; peeled and chopped |
| 1 |
|
Fresh green chillies; seeded, up to 2 |
| 15 |
g |
Fresh coriander; leaves and tender |
|
|
; stalks |
| 1 |
ts |
Cumin seeds |
| 2 |
ts |
Ground coriander |
| 1/4 |
ts |
Chilli powder; (optional) |
| 1/2 |
ts |
Salt |
| 150 |
g |
Besan; (chick-pea flour), |
|
|
; sieved |
| 1 |
tb |
Ground rice |
| 150 |
ml |
Water |
|
|
Oil for deep frying |
| 130 |
g |
Broccoli; cut into 1cm |
|
|
; florets |
INSTRUCTIONS
Put the onion, garlic, ginger, fresh chillies and fresh coriander in a
blender. Add 2tbsp water and blend to a smooth puree.
Transfer the puree to a mixing bowl and add the cumin, coriander,
chilli powder and salt. Mix well. Add the besan and ground rice.
Gradually add the water, and mix until a smooth batter is formed.
Heat the oil over a medium heat. The temperature of the oil is
crucial, so if you have a deep fat thermometer, heat the oil to
160C/325F, or test the temperature by dropping a tiny amount of the
batter into the oil. If the batter floats to the surface immediately
without browning, then the oil is at the right temperature.
Dip each broccoli floret in batter, making sure it is fully coated.
Fry the pakode in the oil until golden brown, about 8-10 minutes. You
need to brown them gently to make sure the batter inside is cooked
while the outside is crisp. Drain on absorbent paper.
Serve with chutney as a starter or with drinks.
You can make these pakodes using cauliflower or thickly-sliced
potatoes.
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