Emma Erase part of the sprout hate this Christmas and serve up some Brussels Sprouts Pakora. Use the sprouts whole or shredded and add a chopped onion to the mix for a more Bhaji like snack. If shredding, you don’t need to pre-cook the sprouts. Add a chopped onion and shredded sprouts to the batter mix along with the fresh coriander and chillis. If you don’t have chillis, chilli powder will do.
Merry Christmas!
Ingredients
Brussels Sprouts – as many as you think you can eat
128g chickpea flour (Gram Flour)
3 tablespoons rice flour
1/2 teaspoon baking powder
1 large handful of chopped fresh coriander
1 tablespoon of ground coriander
1 teaspoon of ground cumin
2 chillies, chopped (seeds and heat of chilli to your taste)
salt and pepper to taste
Method
Place sprouts onto cook – 5 mins steam.
Add to a large bowl, add the sieved flour, baking powder, and spice.
Add enough water to make a pancake-like batter.
Whisk well.
Add sprouts, chilli and coriander to bowl.
Mix.
Heat fryer or saucepan with oil.
Add a tablespoon of the mix at a time to the oil.
Don’t add too many or you will end up with greasy pakora.
Fry until golden.
Brussels Sprouts Pakora
Ingredients
- Brussels Sprouts - as many as you think you can eat
- 128 g chickpea flour Gram Flour
- 3 tablespoons rice flour
- 1/2 teaspoon baking powder
- 1 large handful of chopped fresh coriander
- 1 tablespoon of ground coriander
- 1 teaspoon of ground cumin
- 2 chillies chopped (seeds and heat of chilli to your taste)
- salt and pepper to taste
Instructions
- Place sprouts onto cook - 5 mins steam.
- Add to a large bowl, add the sieved flour, baking powder, and spice.
- Add enough water to make a pancake-like batter.
- Whisk well.
- Add sprouts, chilli and coriander to bowl.
- Mix.
- Heat fryer or saucepan with oil.
- Add a tablespoon of the mix at a time to the oil.
- Don't add too many or you will end up with greasy pakora.
- Fry until golden.
