By Shreya Sarpal
June 20, 2025
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
1 cup moong dal (soaked for 2-3 hours) 2-3 chopped green chillies 1 finely chopped onion 1/2-inch grated ginger 1/4 cup chopped coriander leaves 1/4 tsp asafoetida 1 tsp cumin seeds 1/2 tsp red chilli powder Salt to taste Oil for frying
Drain the soaked moong dal and grind it coarsely in a mixer without adding water, and transfer the mixture to a bowl.
Add chopped green chillies, onion, grated ginger, coriander leaves, asafoetida, cumin seeds, red chilli and salt to the dal batter and mix well.
In a deep pan, heat oil on a medium flame for frying.
Take small portions of batter and carefully drop them into hot oil.
Fry the pakoras in batches until they turn golden and crisp, then remove and drain the excess oil.
Serve with chutney or ketchup.