I bought broccoli like most of us do, with the hope of making something healthy. But days went by and I couldn’t think of anything beyond sauted vegetables/salad or cream of broccoli soup.

Finally, after making Hara Bhara Kebab a few days ago (recipe coming up), it struck me that I could make something similar and healthy out of the beautiful broccoli. So here is Broccoli and Potato Kebab. It tastes perfect with coriander chutney, yoghurt garlic dip and tomato ketchup.

Do give this dish a try.

🕓 Preparation time: 10 minutes

🕓 Cooking time: 20 minutes

🕓 Total duration: 30 minutes

🍽️ Serves 2 persons

Ingredients for Broccoli and Potato Kebab:

1. Broccoli florets – 250 gms (finely chopped)
2. Potato – 3 medium sized (boiled and grated)
3. Onion – 1 (finely chopped)
4. Bread – 5 slices (finely ground)
5. Ginger – 1 bulb (grated)
6. Green chilli – 2 finely chopped
7. Coriander leaves – handful (finely chopped)
8. Salt as per taste
9. Chaat masala – 3 tsp (adjust based on your tastebuds)
10. Breadcrumbs – 1 cup

Instructions for making the Kebab:

1. Pressure cook the potatoes for about 5 whistles. (The softer the potato, the easier it will be to mix it with rest of the ingredients).
2. In a pan kept on medium flame, add 1 tsp oil. Saute 1 finely chopped onion till it turns pink. Then add the finely chopped broccoli florets and salt. Cook it till the broccoli becomes soft. Keep stirring occasionally so that it doesn’t burn.
3. In the meantime, in a mixing bowl, add the grated ginger, finely chopped green chilli and coriander leaves, peeled and grated potatoes.
4. Grind about 4-5 bread slices and add it in the mixing bowl.
5. Add the sauted onion and broccoli onto the mixing bowl after it has completely cooled down.
6. Mix and mash all the ingredients well. Taste the dough and adjust the salt and masala accordingly.
7. Make small balls of the dough, flatten it and make patties. Coat the patties with breadcrumbs.
8. In the same saucepan, drizzle oil and shallow fry the kebabs till they turn golden and crip. Flip it over, and cook the other side as well.

Delectable Broccoli and Potato Kebabs are ready to be savoured.

Ingredients for making the Yoghurt Garlic Dip

1. Yoghurt (curd): 1 cup
2. Garlic: 5 – 6 cloves
3. Red chili powder: 1 tsp
4. Dry mango / Amchur powder: 1 tsp
5. Salt as per taste

Instructions for making the Yoghurt Garlic Dip

1. In a blender, add 1 cup yoghurt, garlic cloves, red chilli powder, dry mango powder and salt and blend it.
2. Transfer the contents onto a bowl, garnish it with coriander leaves and serve it with any tikki / patties of your choice.

Notes

1. Adjust the ingredients based on the number of persons you are making it for.
2. You may add garlic while making the kebab for extra flavour. I did not add garlic while making the kebab as the dip had adequate garlic in it.
3. Instead of adding powdered bread slices, you can alternatively add corn flour for binding the ingredients.
4. Do not add water while preparing the dough as it should be firm to make the patties. In case the dough is sticky, then add powdered bread slices or corn flour to absorb the excess moisture.
5. I usually prefer shallow frying the patties as it’s healthier.

Bon Appetit!