Broccoli Cutlet

 Broccoli cutlet is very easy to prepare deep fried broccoli snack made with broccoli florets, potato,onion and spices. Broccoli cutlet recipe is with step by step pictures.The following ingredients are needed to prepare Broccoli Cutlet / Broccoli Snack. 

Ingredients:

Broccoli.                -1
Potatoes boiled.      -2
Onion.                    -1
Ginger Garlic crushed.-1tsp
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tsp
Coriander powder. -1tsp
Pepper powder.      -1/2 tsp
Amchur powder     -1/2 tsp
Garam masala.       -1tsp
Bread crumbs.        -1 cup
Salt.                        -to taste
Oil.                         -2 tsp
Coriander leaves.   -2 tbsp chopped

For Corn Flour Slurry:

Corn flour.           -2 tbsp
All purpose flour.-2 tbsp
Water.                  -1 cup

Method:

1). Blanch the broccoli florets in hot water for 5 minutes. Then pulse the blanched broccoli florets.

2). Heat 2 tsp oil in a wide bottom pan. Add finely chopped onion into the pan and saute well until the onion turns translucent. Add ginger garlic crushed and saute well until the raw smell goes. Add turmeric powder, red chilly powder, coriander powder, pepper powder, amchur powder, garam masala and required salt into the pan and mix well. Add the blanched and pulsed broccoli into the pan. Mix well and cook for 2 minutes. Mash the boiled potatoes and add it into the pan and mix with pulsed broccoli florets. Add finely chopped few coriander leaves and mix the broccoli potato mixture until combined. Switch off the flame and transfer the broccoli potato mixture to a bowl and allow it to cool completely.

3). Once the broccoli potato mixture is cooled make round cutlet shapes with the mixture. In a bowl mix together corn flour, all purpose flour and water without lumps and make a corn flour slurry. Dip the cutlet shapes in corn flour slurry and then roll them in bread crumbs. Keep the bread crumbs coated cutlet shapes on a plate and freeze them for 25 minutes before frying.

4). Heat enough oil in a frying pan and deep fry the bread crumbs coated cutlet shapes in hot oil until golden brown on both sides. Deep fry them in batches and transfer to a tissue paper to absorb excess oil and then transfer to a serving plate.

You can keep the bread crumb coated cutlet shapes in the freezer and deep fry or shallow fry them in hot oil when needed. 

Broccoli Cutlet is ready to serve with tomato sauce or tomato ketchup.