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
- Broccoli Stem– 1 ½ cup Tender
- Thinly sliced Besan or gram flour – 1 cup
- Red chili powder- ½ tsp
- Carom Seeds – ½ tsp
- Garam masala – ½ tsp
- Asafoetida – 1/4th tsp.
- Salt to taste
- Oil for frying
- Water for marking slurry or thick batter.
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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.
