Broccoli 65 (Broccoli Fritters) recipe is a delicious crisp fried appetizer made with broccoli, flour, corn starch, and a few spices. 65 recipes are popular in South Indian restaurants.
Why is it called Broccoli 65?
The name originated from Chicken 65. An enterprising hotelier capitalized on this and cooked up the dish Chicken 65, denoting that 65 chilies were used for every kilogram of chicken. Some chefs believe it is called so because of the 65 ingredients used in making it. Many recipes are made with this name, like aloo 65, gobi 65, paneer 65, etc.
You may also like other broccoli recipes from my blog like Broccoli Cheddar Soup, Broccoli spinach soup, Broccoli Besan, Broccoli Poriyal|Broccoli Stir Fry with fresh coconut
How to Make Broccoli 65
Take a bowl to add all the ingredients except oil & broccoli. I like to add equal amounts of all-purpose flour and corn starch. But if you don't have flour, replace it with cornstarch alone.
Add water, and mix it well. Make it medium-thick consistency batter, or make it as bajji mix consistency.
Add broccoli florets to the prepared batter, and coat with the batter well. Please do not overcoat broccoli florets with batter. They become soggy.
Once the oil is hot, add broccoli and deep fry till golden brown & crisp on medium flame.
Garnish with fried green chili and curry leaves.
Tips & Variations
- Do not overcoat broccoli florets with batter, they become soggy.
- You can add food color, I used Kashmiri red chili powder to get red color and taste.
- Try making the same recipe with cauliflower. It is called Gobi 65 or Cauliflower 65.
More Broccoli Recipes
- Potato Broccoli Sabzi
- Broccoli Paneer Bhurji
- Paneer Broccoli Paratha
- Broccoli Besan Stir Fry
- Broccoli Spinach Soup
- Broccoli Cheddar Soup
- Steamed Broccoli
More Appetizers Ideas
- Gobi Manchurian
- Sabudana Vada
- Bombay Potatoes
- Paneer Tikka
- Tandoori Aloo
- Barbeque Nation Style Cajun Potatoes
- Bhel Puri Chaat
Broccoli 65 (Broccoli Fritters)
Ingredients
- Measuring cup used 1 cup = 250ml
- 1 cup broccoli florets (appx 10-12)
- 2 tablespoon all purpose flour (maida)
- 2 tablespoon corn flour (corn starch)
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon coriander leaves chopped
- 1 teaspoon curry leaves chopped
- ½ teaspoon garam masala powder
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon red chilli sauce
- ½ teaspoon black pepper powder
- ¼ cup water
- oil to deep fry
- salt to taste
Instructions
- Take a bowl to add all the ingredients except oil & broccoli. I like to add equal amounts of all-purpose flour and corn starch. But if you don't have flour, replace it with corn starch alone.
- Add water, mix it well. Make it medium-thick consistency batter, or make it as bajji mix consistency.
- Add broccoli florets in the prepared batter, coat with the batter well. Please do not overcoat broccoli florets with batter. They become soggy.
- Once the oil is hot, add broccoli and deep fry till golden brown & crisp on medium flame.
- Garnish with fried green chili and curry leaves.
Notes
- Do not overcoat broccoli florets with batter, they become soggy.
- You can add food color, I used Kashmiri red chili powder to get color and taste.
- You can also make the same dish with cauliflower. It is called Gobi 65 or Cauliflower 65.
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes.
Leave a Reply