Name: Broccoli Stem Pakora recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
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; Water for marking slurry or thick batter.; Oil - 2 cups for frying

ABOUT Broccoli Stem Pakora RECIPE

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.

Ingredients Serving: 4

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
Water for marking slurry or thick batter.
Oil - 2 cups for frying

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.

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