Broccoli fry is prepared with broccoli and freshly ground onion masala which gives tickling taste to the dish. Kids will love this for sure and also best tea time snacks during rainy days.
Serves 3 to 4 people
- 2 small head – Broccoli (around 2 cups)
- 5 tbsp – Gram flour / besan / kadalai maavu
- 5 tbsp – Corn flour
- Salt to taste
- 1 no – Onion (medium sized)
- 1 big clove – Garlic
- 1 or 2 nos – Dry red chillies ( or add as needed)
- 1 1/2 tbsp – Coriander leaves chopped
- 1 1/2 tbsp – Mint leaves chopped
- Cut broccoli into slightly big florets and soak them in warm water with pinch of salt and turmeric powder for 15 mins. Drain the water completely and wash them once again.
- Heat vessel full of water and bring it to rolling boil. Now add cleaned broccoli in boiling water along with pinch of salt and sugar. Bring it to one boil (for about a minute), do not boil more than that and drain water completely, keep it aside.
- Take a mixer grinder, add chopped onion, garlic, dry red chillies, coriander leaves and mint leaves, grind them to puree. Set it aside.
- Take a mixing bowl, add onion puree, gram flour / besan, corn flour and required salt, mix everything well like a paste( sprinkle little water if needed).
- Add blanched broccoli to it and mix well so as to coat broccoli with masala batter. Meanwhile heat oil in a frying pan, when it is hot enough to fry, fry broccoli little at a time until they are slightly golden brown in color. Continue the same process with rest of the broccoli and serve hot with cup of tea.
- Soaking broccoli in warm water with pinch of salt and turmeric powder, helps to remove invisible worms from broccoli. Same procedure we do for cauliflower.
- Adding a pinch of salt and sugar to broccoli helps it to retain its bright green color.
- Increase or decrease corn flour and gram flour as per your need.
- Dry red chillies are the only spice we are adding to this fry, so increase or decrease number of red chillies as per your spice level.
- Do not over cook broccoli while blanching, it has to be half cooked rather than fully cooked.