Broccoli Cutlet

Ingredients:-

• Broccoli - 20 florets 
• Potato - 2 (cooked and mashed)
• Onion - 1 big (finely chopped)
• Garlic - 3 cloves (grated)
• Red Chilly powder - 1 tbsp
• Turmeric powder- 1/4 tbsp
• Cumin Powder - 1/4 tbsp
• All purpose flour - 1 tbsp
• Bread crumbs - 1 tbsp
• Corn flour - 3 tbsp
• Oil - to roast
• Salt to taste

Preparation:-

1. Pressure cook the potatoes for 2-3 whistles. Peel and mash it.
2.  Place the chopped broccoli in a mixer. Pulse until small pieces remain. 
3. Heat oil in a pan, add grated garlic, onion, red chilly powder, grated broccoli, turmeric powder, cumin powder and salt. Saute them until broccoli becomes tender. 
4. Now transfer the broccoli mixture to a bowl and add all purpose flour, corn flour and mashed potatoes to it. Mix well and make a medium thick dough. 
5. Make the broccoli mixture into small balls and roll them on bread crumbs and flatten them slightly.
6.  Heat the non-stick tawa and spread little bit of oil.
7. Place cutlet on the hot tawa and cook until both sides are crispy.
8. Serve hot with tomato sauce or green chutney.

Broccoli Pakora

Ingredients:-

• Broccoli florets - 15 or 20 nos
• Besan / Gram flour - 1 cup (10 tsp)
• Rice flour - 1 tsp
• Red chilly powder - 1/2 tsp
• Fennel powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Grated garlic -  1 tsp
• Turmeric powder - 1/4 tsp
• Pinch of asafoetida
• Oil for deep fry
• Salt as per taste
• Baking soda - a pinch

Preparation:-

1.  Wash and dry the broccoli florets. 
2.  In a bowl, mix gram flour, rice flour, red chilly powder, fennel powder, cumin powder, grated  garlic, salt, asafoetida, turmeric powder and baking soda.
3.  Then add water to make a smooth batter. Set aside
4. Heat oil in a wok. 
5. When oil is hot, dip the broccoli florets in the batter and drop them one by one into the hot oil slowly.
6. Flip and fry until it turns golden brown in color.
7. Remove from heat and set aside to drain on paper towel.
8. Serve with any dip or chutney.