Crispy Broccoli Stem Pakoras: A Delicious Indian Snack Recipe
45 minutes
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About Crispy Broccoli Stem Pakoras: A Delicious Indian Snack Recipe
Transform leftover broccoli stems into a delightful and crispy Indian snack with this easy Pakora recipe! These savory fritters are packed with flavor, making them a perfect appetizer or side dish. Using the often-discarded broccoli stems reduces food waste and adds a unique twist to a classic.This recipe utilizes tender broccoli stems, but if yours are tougher, simply peel them before slicing. The batter, seasoned with aromatic spices like red chili powder, carom seeds, and garam masala, creates a perfectly crunchy exterior and a soft interior.Serve these hot pakoras with your favorite chutney or as a complement to dal and rice for a complete and satisfying meal. Get ready to impress your family and friends with this simple yet delicious recipe!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Broccoli
- 1.5 cup Broccoli tender broccoli stems, thinly sliced. peel tougher stems before slicing.
Dry Spices & Batter
- 1 cup Gram Flour besan
- 0.5 tsp Chili Powder red
- 0.5 tsp Carom Seeds ajwain
- 0.5 tsp Garam Masala
- 1/4 tsp Asafoetida hing
- 1 tsp Salt
- 1/2 - 3/4 cup Water add gradually to make a thick batter.
Frying
- 2 cup Oil for deep frying.
Instructions
Prepare the Broccoli
- Finely slice the broccoli stems. If using tougher stems, peel them first. Sprinkle with 1 tsp salt and let them sit for 30 minutes to draw out moisture.
Make the Batter
- In a bowl, combine the gram flour, red chili powder, carom seeds, garam masala, asafoetida, and remaining salt. Gradually add water, mixing until you achieve a thick, smooth batter. The consistency should be similar to pancake batter.
Fry the Pakoras
- Dip the broccoli stems into the batter, ensuring they are fully coated. Heat the oil in a wok or deep pan over medium-low heat. Carefully add the coated broccoli stems to the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, flipping occasionally.
Serve
- Remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney, yogurt dip, or as a side dish with rice and dal.
Recipe Notes
Expert Tips for the Perfect Pakoras
- For extra crispy pakoras, add a teaspoon of rice flour to the batter.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy pakoras.
- Maintain a medium-low heat while frying to ensure the pakoras cook through without burning.
- Experiment with different spices to customize the flavor profile. A pinch of turmeric adds color and a subtle earthy flavor.
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 22gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 66mgPotassium: 653mgFiber: 6gSugar: 5gVitamin A: 1005IUVitamin C: 136mgCalcium: 82mgIron: 2mg
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3 Comments
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Looks so wonderful! Thanks for posting.
This looks so inviting! I’m eager to try it.
Such an enticing dish! Thanks for the recipe.