Broccoli 65 Recipe Indian Broccoli Fritters

If you loved my onion pakoda and sweet corn pakoda, you are going to love this broccoli version. These crispy and delicious broccoli fritters make an excellent appetizer or a delightful snack for tea time. More Indian Broccoli Recipes

Malai Broccoli Potato Broccoli Sabzi Broccoli Paneer Bhurji Paneer Broccoli Paratha Broccoli Besan Stir Fry

Why is it called Broccoli 65?

The name “65” in South Indian cuisine, as seen in dishes like Chicken 65, originated from the idea that 65 chilies were used per kilogram of chicken in the original recipe. It has since expanded to include various other dishes such as aloo 65, gobi 65, paneer 65, and now Broccoli 65, each offering a unique twist while maintaining the spicy and flavorful essence of the original concept.

Ingredients

Here is the list of ingredients to make a broccoli 65 (Indian broccoli fritters) recipe at home.

Broccoli: Use fresh organic broccoli. Flour: all-purpose flour and corn flour for binding. Ginger & Garlic: Use freshly minced ginger and garlic or homemade ginger and garlic paste. Fresh Herbs: I used coriander leaves and curry leaves. Dont skip curry leaves; they add a great flavor. Spices: red chili powder, garam masala. Red chili sauce: is added for the heat and flavor. Oil: for deep frying.

How to Make Broccoli 65

In a bowl, combine all the ingredients except for the oil and broccoli. I prefer to use equal amounts of all-purpose flour and cornstarch. However, if you don’t have all-purpose flour, you can use cornstarch alone as a substitute. Add water and mix the ingredients well to form a medium-thick consistency batter, similar to the consistency of bajji mix. Add the broccoli florets to the prepared batter and coat them well. Be careful not to overcoat the florets, as this can make them soggy. Once the oil is hot, add the broccoli florets and deep fry them on medium flame until they are golden brown and crisp. Garnish with deep-fried green chili and curry leaves.

Expert Tips

Avoid overcoating the broccoli florets with batter, as this can make them soggy. I used Kashmiri red chili powder to get a red color and taste. I do not recommend adding food color. You can make the recipe with cauliflower. It is called Gobi 65 (or Cauliflower 65).