1/2 kg broccoli, steamed
1cup sweetcorn, drained
2 cups besan
2 tbsp spring onion, finely chopped
1 tbsp rice flour
1 tsp ajwain
2 pinches of eating soda
Salt to taste
1/4 tsp of chaat masala
oil for deep frying
Cut the florets of broccoli and steam it. Sprinkle some salt and chaat masala on each floret and keep them aside.
Take the besan in a bowl. Add rice flour, sweetcorn, finely chopped spring onion, ajwain, salt and eating soda.
Add sufficient water to make a thick paste, as for pakodas.
Heat oil in a pan. Dip the steamed broccoli florets in the besan batter and deep fry on high flame.
Once the pakodas re ready, press them a little with a bowl to give it a flat shape.
Fry them again till golden brown and crispy. Serve hot with any dip of your choice.