Simple Broccoli Pakoda Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine besan (gram flour), rice flour, red chili powder, turmeric powder, salt, and a pinch of baking soda.
• STEP 2.Add water gradually to make a thick batter. The batter should be smooth and free of lumps.
• STEP 3.Heat oil in a deep pan or kadai for deep frying. Dip each broccoli floret into the batter, ensuring it is well coated.
• STEP 4.Gently drop the coated florets into the hot oil and fry them until they turn golden brown and crispy.
• STEP 5.Remove the pakodas from the oil using a slotted spoon and place them on a kitchen towel to absorb excess oil.
• STEP 6.Serve the broccoli pakodas hot with mint chutney or ketchup.

Cooking Tips

• Make sure the broccoli florets are dry before dipping them into the batter to prevent the batter from becoming watery.
• You can add a pinch of chaat masala or garam masala to the batter for an extra flavor boost.
• Do not overcrowd the pan while frying the pakodas. Fry them in batches for even cooking.

Storage and Serving

• Broccoli pakodas are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the pakodas, preheat the oven to 350°F (175°C) and bake them for 5-7 minutes until they become crispy again.