Broccoli Stem Pakora
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Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Raw broccoli is an excellent source of vitamin C and vitamin K. Raw broccoli also contains moderate amounts of several B vitamins and the dietary mineral manganese. Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.In this recipe I have used broccoli stems for preparing pakoras or bhajiya. I used fresh and tender Broccoli stems. If they are not tender need to peel them off before using it in any preparations.
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Ingredients
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Instructions
- Finely slice Broccoli stems. Use tender and fresh stems. If not then need to peel them off.
- Add salt and rub them with salt. Keep aside for 30 minutes.
- In a deep bowl take garam masala, carom seeds, red chili powder, asafoetida. Add water slowly and make a thick batter.
- Dip and coat marinated stems well in the prepared batter.
- In a wok or kadai, heat oil. Fry pakoras on medium low flame.
- Remove on kitchen towel.
- Serve hot with dal rice as a side dish or sauce or chutney as a snack.
Notes
- User fresh and tender broccoli stems for making pakoras. If not peel stems properly before using it.
- Marinate well with salt.
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Recipe Nutrition
Calories: 132 kcal | Carbohydrates: 22 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Sodium: 66 mg | Potassium: 653 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 1005 IU | Vitamin C: 136 mg | Calcium: 82 mg | Iron: 2 mg
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