Brussels sprout bhajis
Crunchy, flavoursome and a twist on a classic side, pair these Brussel bhajis with your favourite curry.
- 2 cups gram flour
- 1.5 tsp salt
- 3/4 tsp chilli
- 1.5 tsp coriander
- 1.5 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp baking powder
- 180g sprouts
- 1 tbsp chopped coriander
- Groundnut oil
Cut off the bottoms of the sprouts and slice thinly.
Mix the flour, herbs, spices, salt and baking powder in a bowl. Slowly add water and incorporate the mix together. If you add too much water and the mixture becomes loose, add more flour.
Stir in the sliced sprouts, fully incorporating them into the mix.
Heat the oil in a pan over a high heat until it’s about 180 degrees (use a digital thermometer to get the right temperature).
Fry a small amount of mix first to get the method right. Taste to try the seasoning and adjust to taste.
Cook the mixture in batches, being careful not to overcrowd the pan. Cook until lightly crisp and golden brown.
Remove each bhaji from the pan with a slotted spoon. Drain on a paper towel and serve with chilli sauce for dipping.
Image and recipe courtesy of @fatmowcooking on Instagram.
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