Not traditional Indian food I’m sure, but just as we have access to vegetables from around the world, so do other countries. And it’s fun to see what they do with them. I overcooked these, having let the oil get to hot for a change. (Usually it seems I start cooking before the oil is hot enough but I was making chapatis at the last minute too and the oil just got way too hot and I didn’t realize it. However, even overcooked we liked this. I think they would be REALLY good if not blackened. 😉 But my daughter (who likes Indian food) even liked them despite the Cajun-esque treatment. As I did before, I don’t have the chickpea flour called for in these recipes so used rice flour that I found at Ranch 99. I’m not sure why I think they might be similar but things have turned out good so far.
- 1 cup broccoli florets
- 1 Tbs chili garlic paste (recipe called for ginger garlic paste)
- 1 Tbs rice flour (or chickpea flour)
- 1/4 tsp mango flour (didn’t have so didn’t use)
- 1/2 tsp coriander powder
- 1/4 tsp chili powder
- salt to taste, 1/4 tsp I think I used
- oil for deep frying
Toss the broccoli florets with the chili garlic paste and then the rice flour. Let sit for 15 minutes or so.
Mix the spice powers in a small bowl so they are ready to sprinkle on the cooked broccoli.
Heat 1″ of oil in a deep skillet to about 350 (or use your deep fryer. Might have saved me the Cajun like take on this!)
Deep fry the broccoli, a few pieces at a time, about 3 minutes, until pale brown (not black!).
Remove the broccoli with a slotted spoon and put on a paper towel to drain a bit.
Sprinkle the cooked broccoli with the spice mixture and serve.