Broccoli bonda is a crunchy and healthy snack to munch on a rainy day. Broccoli is being dipped in chickpea flour along with some other spices and deep fried . And the taste of it was similar to the well known chilli gobi. As you all might know, Broccoli is a vegetable similar to cauliflower in many ways. I hate bajjis/bondas in general. But this one is a complete exception . And this recipe would be a sure hit in your house too. Ingredients : 1. Broccoli -1 flower 2. Besan/chickpea flour-1 cup (1 cup= 250 ml) 3. Idli/dosa batter-2 -3 Tbsp 4. Red chilli powder-2 tsp 5. Turmeric powder-1 tsp 6.Cornflour -1 Tbsp 7.All purpose flour-1/2 cup 8. Salt and Oil-As required. Method : 1. Mix Besan, all purpose flour, dosa batter, cornflour, salt and spice powders together. And make into a fine paste of the same consistency as the batter for bajji / bonda. 2. Separate the broccoli into small florets and wash them thorougly. 3. Take a pan and pour oil into it for deep frying. 4. Dip each floret into the batter and deep fry them. 5. Serve with tomato sauce or any other dip as per your choice.
Very nice recipe. Take-it-off-the-screen and eat it kind of photos. Here is a tip that I learnt from street vendors in Penang. They take the vegetable pieces, stick them in a bamboo skewer, then dunk them into the batter while on the stick. Then they take the stick out with all the vegetables nicely coated with the batter, and put the hole thing (including bamboo stick) into the oil. What is frying is a string of pieces all held on by the bamboo stick. When the frying is done, they pick it off with their long chopsticks, and put it on the draining tray. And serve the customer with the stick. Meats on sticks are about 4 ringgits, vegetables are 2 ringgits.
I have eaten bonda's on a stick in Singapore. Usually at a Chinese or Malaysian hawker's stall. Here is a typical picture. Sometimes only the bonda end of the stick is in the hot-oil, and the stick, well.... it sticks out of the oil, and the cook can simply take it out with his hand.
