Broccoli 65

Gobi (Cauliflower) 65 and Chicken 65 are well known Indian appetizers. I have no idea why these fritters are named as 65. Internet has many interesting stories related to its origin. For a change, I made Broccoli 65 today, which turned out equally good as Gobhi 65.  Broccoli is related to the cauliflower family, so taste wise it is quite similar.

Ingredients:
Broccoli Florets - 3 cups
Turmeric/Haldi - 1/2 tsp
All Purpose Flour/Maida - 1/2 cup
Corn Starch - 2 tbsp
Soy Sauce - 2 tbsp
Ginger Garlic Paste - 1 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt
Oil for frying

Bell Peppers/Capsicum (optional)
Cilantro/Coriander Leaves

How to cook Broccoli 65:

• Heat about 5 - 6 cups water in a pot. When water starts boiling, add turmeric, salt and broccoli florets. Cook for one minute, so that broccoli is half cooked. Turn off the heat. Drain the water and place the broccoli in a colander or a strainer. Set it aside for about 30 minutes.
• Prepare Batter: In a big mixing bowl, add all purpose flour, corn starch, soy sauce, ginger garlic paste, fresh ground black pepper, chili powder and salt. Add water little at a time and make a thick batter. Batter consistency must not be too thick or runny.
• To this batter, you could red food color or any other seasonings/spice mix like garam masala, tandoori masala as well. A pinch of baking soda or 1 tbsp lemon juice to the batter makes the fritters more crisp. I prefer mine without any soda, as it absorbs more oil.
• If you don't like all purpose flour, take a look at Gobhi (Cauliflower) Pakode for a different version with chickpea flour/besan.

• Heat oil for deep frying. Add broccoli florets to the batter and mix well. Drop one at a time in medium hot oil, until the batter turns crisp and golden brown. Deep fry broccoli in batches and do not overcrowd the frying pan.
• Cube the bell peppers and roast them with little oil in a pan until they turn slightly brown. Colorful bell peppers are optional.

Serve Broccoli 65 with roasted bell peppers and garnish with cilantro leaves. Enjoy with ketchup or any dip of your choice.