Starters or snacks are well suits for
the rainy season. Our latest addition is broccoli, we love the florets much
than cauliflower. So I have prepared broccoli 65 or chilli broccoli. I
attempted for first time, not bad it was come out really very crispy and tasty. I followed the recipe of my gobi 65 which gives restaurant style taste.
Category
|
Appetizer/Snacks
|
Cuisine
|
Indo-Chinese
|
Preparation
Time
|
15
Minutes
|
Cooking Time
|
20 Minutes
|
Servings
|
3
|
Source – My Own
INGREDIENTS
Broccoli – 1 Medium, clean and cut the florets
Ginger garlic paste – 2 Tbsp
Roasted cumin powder – 2 Tsp
Garam masala powder – 1 Tsp
Maida – 3 Tbsp
Corn flour – 2 Tbsp
Rice flour – 2 Tbsp
Kasmiri red chilli powder – 3 Tsp
Salt – To taste
Red chilli sauce – 1 Tsp
Soya sauce – 1 Tsp
Oil - To deep fry
METHOD
- Boil the water and add the broccoli florets for 2-3 minutes and then drain, keep it aside.
- Take wide mixing bowl, add ginger garlic paste, roasted cumin powder, garam masala powder mix it well.
- Then add maida, corn flour and rice flour mix it well.
- Add chilli sauce, soy sauce mix it well till combined everything. (step-wise picture refere Gobi 65)
- Now add broccoli florets and mix it well, if you need more spicy add it now.
- If the mixture will be bit watery add little bit rice flour and mix it well.
- Heat oil in pan for deep fry.
- Deep fry the florets till golden brown and transfer into tissue paper.
- Serve it hot…
NOTE
- Do not add more corn flour, it will be very hard.
- Deep fry the florets in hot oil, if you keep on low flame, it will absorb oil.
- You can add 1 Tsp pepper powder too.
Pass me the plate please, very very tempting Viji..
ReplyDeleteHehe... Thanks Hema... On the way... ;)
ReplyDeletecrunchy and inviting broccoli ..
ReplyDeleteSo wonderful it looks..
ReplyDeleteThere was a time I used to hate broccoli and now I love it.. Looks a mouth watering treat
ReplyDeleteTempting broccoli 65
ReplyDeleteTempting broccoli 65
ReplyDelete