Crispy Broccoli Manchurian
Snack
Preparation time: 15 Minutes / Cooking time: 25 minutes
Vegetarian
Ingredients
( Serves: 2 to 3 people )(For Boiling Broccoli)
- Water 4 Cups
- Salt 1/2 Tsp
Ingredients
( Serves: 2 to 3 people )(For the Batter)
- All-purpose flour 3/4 Cup
- Rice flour 1/4Cup
- Corn flour 1/4 Cup
- Chilli powder 1/2 Tsp
- Ginger garlic paste 1/2 Tsp
- Black pepper powder 1/2 Tsp
- Salt 1/4 Tsp
- Water 1/2 Cup
- Oil for frying broccoli
Ingredients
( Serves: 2 to 3 people )(For the Sauce)
- Oil 4 Tsp
- Garlic finely chopped 4-6 cloves
- Ginger finely chopped 1 Tsp
- Green chilli 1
- Onion finely chopped 1/4 Cup
- Spring onion chopped 4 Tbsp
- Capsicum 1/2 slice
- Tomato Sauce 2 Tbsp
- Chilli sauce 1 Tsp
- Vinegar 2 Tsp
- Soy Sauce 2 Tsp
- Crushed Pepper 1/4 Tsp
- Salt 1/4 Tsp
- Corn flour 1 Tsp
- Water 1/4 Cup
How to make
. Keep a pan on low to medium heat, add oil, bay leaf, cloves, garlic, onion, and salt.
Cook until onions are translucent.
Add Water. Close the lid and bring to a boil.
Add broccoli florets and mix well.
And cook for 2-3 minutes.
Cool down the mixture and move into a blender jar to grind it into a fine puree.
Remove the bay leaf before grinding.
Heat butter in another pan on low heat, add flour and stir well.
Then add salt and saute for 2 minutes.
Add milk in batches and keep stirring with no lumps.
Pour broccoli puree, mix well.
Add Cumin powder and black pepper powder and bring it to a boil. Do not overcook.
Add salt to taste and stir well.
Broccoli Soup is ready.
Serve hot and garnish with fresh cream.