Poodla Blinis with Carrot Sambhal, Sour Cream & Tenderstem® broccoli

Poodla Blinis with Carrot Sambhal, Sour Cream & Tenderstem® broccoli

Lovely little snacks served on Indian-style pancakes.

Preparation time

30 minutes

Cooking time

25 minutes



Dietary requirements

  • Nut free
  • Vegetarian

Nutritional information per serving

  • kcal 93
  • Fat 5.7g Medium
  • Saturates 6.9g Low
  • Carbs 6.5g
  • Sugars 2.4g Low
  • Fibre 2.1g
  • Protein 3g
  • Salt 0.48g Medium


  1. Steam the Tenderstem® broccoli for 5 minutes. When ready cut off the stalks and set aside for the paste. Transfer florets to a bowl of iced water.

  2. For the Tenderstem® broccoli and coriander paste, place all the ingredients into a food processor and blitz to a paste. You may need to add a little water.

  3. To make the sambhal, put the oil in the wok and add the mustard seeds. Place over a medium heat. When the seeds start to fizzle and pop add the curry leaves, quickly followed by the chopped chillies and grated carrots. Pour over the lemon juice and then add salt to taste and the coriander and cumin powder blend. Give it a good mix through to distribute the spices, then finally add the lemon zest.

  4. For the poodla, mix all the ingredients (except the oil) together to make a batter – use a balloon whisk to get rid of any lumps of flour. It should be the consistency of thick double cream.

  5. Heat a flat, preferably non-stick, frying pan and brush with some of the oil.

  6. Place a few full teaspoons of the batter mixture onto the pan and use the back of the spoon to make them into perfect blini circles. Leave to cook for a few minutes until the edges start crisping up and the top looks dry in places, then flip over and cook the other side for a few minutes. They should be a golden brown colour and have some little holes. Repeat until you’ve used up all the batter – this should make around 15.

  7. To assemble, drain the Tenderstem® broccoli and pat dry with kitchen paper. place around 1 tsp of the Tenderstem® broccoli stalk and coriander paste onto the base. Dollop on a little sour cream. Place a little of the carrot sambhal on top of the sour cream, then finish with a little Tenderstem® broccoli floret on top of the carrots.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.