Wash the tender stem broccoli and pat dry. Trim ends and cut into bite-size pieces (keep stems whole if small, or slice thicker stems in half lengthwise).

Make batter

In a large mixing bowl, combine gram flour, rice flour, turmeric, red chili powder, cumin seeds, ajwain (or nigella), and salt. Add minced garlic, chopped green chili, chopped coriander and baking soda. Gradually whisk in about 100–120 ml cold water to make a thick, slightly sticky batter that coats the broccoli—adjust water a little if needed. Stir in lemon juice.

Coat broccoli

Add the prepared broccoli pieces to the batter and toss with a spatula or your hands so each piece is evenly coated with a thick layer. Let sit for 5 minutes to allow flours to hydrate; this helps the coating cling.

Heat oil

Pour oil into a deep saucepan or frying pan to a depth of about 2 inches (for deep frying) or shallow oil to cover halfway up fritters for shallow frying. Heat over medium-high until it reaches 180°C (350°F) or until a small drop of batter sizzles and rises to the surface immediately.

Fry fritters

Working in small batches (do not overcrowd), carefully lower battered broccoli pieces into the hot oil with a slotted spoon. Fry, turning occasionally, until golden-brown and crisp, about 3–4 minutes per batch for small pieces, or 4–6 minutes for larger clusters. Adjust the heat as needed so fritters cook through without burning.

Drain

Use a slotted spoon to transfer cooked bhajiyas to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of salt and a few drops of lemon juice if desired. Keep warm in a low oven (100–120°C / 210–250°F) on a wire rack while you fry remaining batches.

Serve

Serve the tender stem broccoli bhajiyas hot, with the mint-coriander chutney and lemon wedges on the side.

For the mint-coriander chutney

Combine ingredients

In a small blender or food processor, add mint leaves, coriander leaves, green chili, optional garlic, lemon juice, roasted cumin, salt and about 30 ml water. Blitz to a smooth or slightly textured paste, stopping to scrape down the sides as needed. Add a splash of olive or neutral oil to give a glossy finish and to mellow the raw edge.

Adjust and chill

Taste and adjust salt, lemon or chili. If too thick, add water 1 tsp at a time to reach desired dipping consistency. Refrigerate until serving; chutney will keep in an airtight container for up to 3 days.