Broccoli Pakode

Cuisine: Indian
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 teaspoon	5ml	Onion - coarsely chopped (small)
2		Garlic - peeled
1		Fresh root ginger - peeled and chopped
1		Fresh green chillies - seeded, up to 2
15		Fresh coriander - leaves and tender stalks
1 teaspoon	5ml	Cumin seeds
2 teaspoons	10ml	Ground coriander
1/4 teaspoon	1.3ml	Chilli powder - (optional)
1/2 teaspoon	2.5ml	Salt
150		Besan - (chick-pea flour), sieved
1 tablespoon	15ml	Ground rice
150		Water
		Oil for deep frying
130		Broccoli - cut into 1cm florets

Put the onion, garlic, ginger, fresh chillies and fresh coriander in a

blender. Add 2tbsp water and blend to a smooth puree.

Transfer the puree to a mixing bowl and add the cumin, coriander, chilli

powder and salt. Mix well. Add the besan and ground rice. Gradually add

the water, and mix until a smooth batter is formed.

Heat the oil over a medium heat. The temperature of the oil is crucial,

so if you have a deep fat thermometer, heat the oil to 160C/325F, or test

the temperature by dropping a tiny amount of the batter into the oil. If

the batter floats to the surface immediately without browning, then the

oil is at the right temperature.

Dip each broccoli floret in batter, making sure it is fully coated.

Fry the pakode in the oil until golden brown, about 8-10 minutes. You

need to brown them gently to make sure the batter inside is cooked while

the outside is crisp. Drain on absorbent paper.

Serve with chutney as a starter or with drinks.

You can make these pakodes using cauliflower or thickly-sliced potatoes.

Carlton Food Network http://www.cfn.co.uk/

Source:
Delicious Recipes From Andhra by Karuna

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