Baked Broccoli and Cauliflower Pakoras

An easy and healthy Indian snack that will leave a festival of flavors in your mouth. In India, every dish you’ll try will have 1,000,000 different versions all around, and every cook will have his own interpretation for one dish. Besides my own mix of spices, the real deal is deep fried, I went for a healthier, oil-free version in the oven.

1 medium broccoli
1 small cauliflower
1 1/2 cup chickpea flour (gram flour)
1 1/5 cup water
1 teaspoon baking powder
And spices: cumin seeds, onion seeds, fennel seeds, black mustard seeds, chili powder, ginger powder, kitchen king masala, curry leaves, fenugreek, salt

Cut the broccoli and cauliflower to florets, and steam in a basket for 10 minutes. After they are soft but not falling apart, take them off the steam and let them cool a bit. Mix all the ingredients in a bowl and heat an oven to 220 degrees.

Dip the florets in the coating and make sure they are covered well. Place on a baking pan covered with baking paper and send into the oven. It doesn’t need to much time, 10-15 minutes and the batter will be solid.

Serve immediately with your favorite dips. Grated tomato, soy yogurt with mint or fenugreek leaves, and mango pickle.


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