Broccoli 65 (Broccoli Fritters) is a delicious, crispy Indian appetizer made with broccoli, flour, cornstarch, and a few spices. These "65" recipes are a favorite in South Indian restaurants.
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. Do try it for your next party at home.
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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: Plain flour (or maida) acts as a binding agent in this dish while cornflour adds crispy texture to broccoli 65.
- Ginger & Garlic: Use freshly minced ginger and garlic or homemade ginger paste and garlic paste.
- Fresh Herbs: I used coriander leaves and curry leaves. Dont skip curry leaves; they add a great flavor.
- Spices: I used red chili powder, garam masala.
- Red chili sauce: is added for the heat and flavor.
How to Make Broccoli 65
To a mixing bowl add all the following ingredients to make the batter:
- 2 tablespoon all purpose flour (maida)
- 2 tablespoon corn starch (corn flour)
- 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, (or sriracha)
- ½ teaspoon black pepper powder
- salt to taste
Add ¼ cup water (or as needed) and mix the ingredients well to form a medium-thick consistency batter, similar to the consistency of bajji mix.
Note: I prefer to use equal amounts of all-purpose flour and cornstarch. However, if you don't have maida, use wheat flour as a substitute. You can substitute cornstarch with rice flour.
Add 1 cup of broccoli florets (about 10-12) to the prepared batter and coat them evenly. Avoid overcoating, as it may make the florets 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 chilies and curry leaves.
Serving Suggestions
Serve Broccoli 65 as an appetizer or snack with a side of dipping sauce such as tangy tomato ketchup, green chutney, or mint yogurt chutney.
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 substitute maida with wheat flour and replace corn starch with rice flour.
- You can make the same recipe with cauliflower or paneer. It is called Gobi 65 (or Cauliflower 65) and paneer 65.
More Indian Appetizers Recipes
Broccoli 65 (Broccoli Fritters)
Ingredients
- 1 cup broccoli florets (appx 10-12)
- 2 tablespoons all purpose flour (maida) (or wheat flour)
- 2 tablespoons corn flour (corn starch) (or rice flour)
- 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
Garnish
- few green chilies slit lengthwise
- few curry leaves
Instructions
- 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.
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
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