|
Ingredients
|
Quantity
|
|
Onion – coarsely chopped
|
1 small
|
|
Garlic cloves – peeled
|
2
|
|
1 cm fresh root ginger – peeled and chopped
|
1 piece
|
|
Fresh green chillies – seeded
|
1 to 2
|
|
Fresh coriander leaves and tender stalks
|
15gms
|
|
Cumin seeds
|
1 tsp
|
|
Ground coriander
|
2 tsp
|
|
Chilli powder (optional)
|
¼ tsp
|
|
Salt
|
½ tsp
|
|
Besan (chick pea flour) – sieved
|
150gms
|
|
Ground rice
|
1 tbsp
|
|
Water
|
150ml
|
|
Oil
|
for
deep fry
|
|
Broccoli – cut into 1 cm florets
|
130gms
|
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.
