A traditional Indian favorite, pakora is a delicious snack food made of vegetables coated in a pancake like batter and deep-fried to a golden color. Known as bhajji or bajji in the southern regions of India, this dish is also widely popular in Afghanistan and Pakistan. Pakistani pakora differ slightly from those popular in India, being made of a mixture of chopped vegetables and are usually slightly larger and considered a meal instead of an appetizer. Pakoras are often served with mint chutney, riata, or red curry.

To prepare Broccoli and Onion Pakora – Bhajji:

  • 1 cup chickpea flour
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 2 cloves garlic, crushed
  • 3/4 cup water
  • 1 quart oil for deep frying
  • 1/2 head broccoli florets
  • 2 onions, sliced into rings

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.

Coat the broccoli and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

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