Broccolini Pakora Recipe

Trim and dry

Rinse broccolini under cold water, pat dry thoroughly with kitchen towels. Trim any tough ends so stems are uniform in length and thickness (about 12 tender stems).

If stems are very thick, split them lengthwise so the batter cooks through; otherwise keep whole.

In a large mixing bowl combine 1 cup gram flour, 2 tablespoons rice flour, 1 teaspoon baking powder, 1 teaspoon carom seeds, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon red chili powder, 1 teaspoon turmeric, 1 teaspoon garlic paste, 1.25 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Whisk the dry spices together to remove lumps.

Stir in 2 tablespoons chopped fresh cilantro. Add 3/4 cup water gradually while whisking to make a thick, smooth batter that coats the back of a spoon. Adjust with small amounts of water if necessary; the batter should be slightly thicker than pancake batter so it clings to the broccolini. Finish by stirring in 1 tablespoon lemon juice.

Pour about 3 cups neutral oil into a deep, heavy-bottomed pan or wok to a depth of about 2 inches. Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small dollop of batter — it should sizzle and rise to the surface quickly without burning.

Working in small batches (3–4 stems per batch, depending on pan size), hold each broccolini by the stem end and dip it into the batter, coating evenly from tip to stem. Allow excess batter to drip back into the bowl.

Carefully lower the battered stems into the hot oil, spacing them so they don't touch. Fry for 3–4 minutes, turning once with tongs, until the batter is golden brown and crisp and the broccolini stems are tender when pierced with a skewer. Adjust heat as needed so the exterior browns without the interior staying raw.

Use a slotted spoon or spider to remove pakoras to a plate lined with paper towels to drain. Immediately sprinkle with a pinch of chaat masala (optional) and a little extra salt to taste. Repeat with remaining broccolini and batter.

Transfer pakoras to a serving platter. Garnish with extra chopped cilantro and serve hot with lemon wedges and mint-coriander or tamarind chutney for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven or air fryer for 5–7 minutes to crisp before serving.