Wash and peel the potatoes using a grater with large holes.Wash it to remove excess starch. Drain over a metal strainer.
Bring water to boil, enough for the veggies to immerse.
I first parboiled Broccoli. Add the florets, only after water boils. Wait for a minute or two. Add little salt while boiling.
Take out the broccoli florets and plunge immediately to ice water to retain the green, prevent over cooking.
Pat dry in a clean kitchen towel.
Pulse it by running it just once or twice in a mixie/ food processor.
Now, add grated potato to boiling water. Add little salt.
When it becomes frothy (2 mins approx) drain from water and you can either proceed to squeeze the excess water in kitchen towel after cooling it for a while. Or, give a ice bath for it too and proceed to squeeze out the water.
Place the potato, broccoli in a mixing bowl. Sprinkle onion powder, garlic powder, black pepper powder and salt. Add all purpose flour.Mix well evenly.
Heat oil for shallow frying in a pan. Shape a portion of the prepared mixture tightly. Transfer to your hands and place it in hot oil carefully.
Cook both sides over medium heat for 3 minutes each side. Adjust timing and flame as needed. It should be cooked crisp and golden. So make sure oil is hot. If not, it will retain oil.
Drain over paper towels and finish the mixture in few batches.