Broccoli pakoda

 Pakoda (also called pakora or baji) is a hors d'oeuvre with its origins in India. The hot favorites are ones made with onion (ulli baji) and potato (aaloo baji). Street vendors deep fry them in deep bottomed pans filled with oil. I made the pakoda's by pan frying the broccoli with as little oil as possible. It turned out crisp on the outside and a little mushy on the inside. Perfect with tomato ketchup and a cup of masala chai.

The ingredients of the appetizer..

Broccoli - 1

Chickpea flour - 1 cup

Carom seeds - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Turmeric powder - a dash

Water - 1/4 cup

Olive oil, extra virgin - 2 Tbsp

The plan..

Break broccoli into smaller pieces and submerge them in hot water with a pinch of turmeric powder for 15 minutes. Strain water and keep the broccoli aside for subsequent use.

Knock up the dipping mixture by putting together the flour, chili powder, turmeric powder, salt, carom seeds and water. Drop the broccoli florets in this and coat it completely with the chickpea amalgam.

Heat up a flat saucepan and add a Tbsp of oil. Gently place the soused florets on the pan. Fry on medium heat for 6 to 10 minutes and flip them. Dribble rest of the oil between the florets so that the undersides too become brittle. Fry for another 5 minutes. The savory pakodas are ready.