A creative twist on traditional pakoras, this dish adapts the Italian broccoli for Indian palates. The florets are dipped in spiced chickpea batter and shallow-fried to crispy perfection. The "masala" refers to the onion-tomato gravy that coats the pakoras, adding moisture and flavor layers. Mumbai's Irani cafes first popularized this fusion dish to attract health-conscious customers. The vitamin C in broccoli enhances iron absorption from the chickpea flour - a nutritionist's dream combination. During monsoon season, these make popular tea-time snacks. Some chefs bake instead of fry for a healthier version without compromising the crisp texture from the besan (chickpea flour) coating.