Sprout Bhajia
Sprout Bhajias are a delightful twist on the classic Indian snack. Made with sprouted legumes, these crunchy fritters are a perfect blend of spices and textures. Whether served as an appetizer, side dish, or snack, they’re sure to be a hit at any gathering or as a tasty treat for yourself.
Ingredients
- 200g Brussels Sprouts
- 1 Small Brown Onion
- Small Handful Coriander
- 2 Birds Eye Chillies
- 3cm Knob of Ginger
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Whole Black Pepper
- 1/4 Tsp Turmeric
- 1 Tsp Chilli Powder
- 150g Gram Flour
- 180g Water
For the cranberry sauce
- 200g Cranberry Sauce
- 50ml Water
- ½ Lemon
- 3cm Knob of Ginger
- 2 Tbsp Mint
- 3 Tbsp Honey
- 2 tbsp tamarind puree
Step 1
Chop up your Brussels sprouts in half and then slice thinly and slice your onions.
Step 2
Coarsely chop the coriander, finely chop the chili, and grate the ginger. Lastly, crush the cumin seeds and black pepper.
Step 3
In a bowl, mix together the turmeric, chili powder, coriander, chili, ginger, cumin, black pepper, gram flour, water, and 1 teaspoon of salt.
Step 4
Stir the mixture well, then add the onions and Brussels sprouts. This should form a thick batter.
Step 5
Heat up a wok about halfway of oil.
Step 6
Using a spoon, drop small portions of the batter into the hot oil and fry for 2 minutes on each side, or until golden brown. Drain on paper towels.
Step 7
For the chutney, coarsely chop the mint and peel the ginger. In a bowl, combine the cranberry sauce, honey, tamarind puree, and water. Grate the ginger into the mixture, add the mint, and squeeze in the lemon juice. Stir well and enjoy with your crispy pakoras.