These freshly fried little bits go well with some chutney. I was thinking something slightly sweet, sour and spicy, and as plums are in season right now, I served them with a spicy plum chutney.
140g chickpea flour
2 teaspoon of ground coriander seeds
1 teaspoon of curry powder (I used madras curry)
1 teaspoon of salt
1/2 teaspoon of ground turmeric
a pinch of chili powder
1 tablespoon of coconut or olive oil
1 teaspoon of lemon juice
approx. 150 ml water
coconut oil for frying
1 whole star anise
1-2 pieces of clove
1/2 teaspoon of ground cinnamon
an approx. 1×2 cm sized piece of fresh ginger, minced, or 1 teaspoon of ginger powder
1 teaspoon of mustard seeds
1/2 teaspoon of ground black pepper
3 tablespoon of xylitol (30g)
1/2 teaspoon of stevia powder
3 tablespoons of balsamic vinegar
- Steam the broccoli florets for 3-4 minutes, until they get soft but still crunchy enough to be “breadable”.
- Prepare the pakora dough: in a deep bowl, mix chickpea flour with spices, make a small crater in the mixture, and pour in the oil, lemon juice and approx. 2 tablespoons of water. Combine them well by mixing with a spoon or hand whisk, and gradually add the remaining water until you gain a smooth, cream-like textured dough. Set aside for at least 30 minutes to thicken.
- Time to prepare the plum chutney. Wash and pit the plums, then put them in a food processor with the sweeteners, balsamic vinegar and spices: of course you need to grind the whole spices in a mortar first. Blend it well, transfer to a pot and heat until it starts boiling. Reduce the heat and just like cooking jam: mix it every couple of minutes until most of the water is gone and your chutney becomes thick as marmelade. Check the taste while cooking: it should be something sweet, sour and spicy.
- Pour coconut oil, about 0,5 cm/1 inch thick in a small frying pan, heat it reasonably hot, but not smoking hot. Start breading the bigger broccoli florets: roll them in the pakora dough, shake off the excess with a fork and fry all sides until golden colored.
Of course, this would be easier in a deep fryer, but who wants to use so much coconut oil (and color it yellow with turmeric) for one dish..?
- A little hint for the frying part: when there are only tiny broccoli florets left, I don’t have the patience to cover them one by one in the dough. So I just put all of them into the bowl, gently cover them with the pakora dough, and put them in the frying pan separately.