Brussels Sprout Pakora
Ingredients
- 250g Brussels sprouts
- 1 red onion
- 200g gram flour (chickpea flour)
- 200-250ml water
- 1-2 teaspoons turmeric
- 1-2 teaspoons cumin powder
- 1 teaspoon minced garlic/ginger
- Handful of chopped coriander
- Salt to taste (not for babies!)
- 500ml oil for deep frying or spray pakora with a little oil and use an air fryer
Preparation
Wash and slice the Brussels sprouts into thin slices. For babies, steam or partially boil them first (avoid overcooking to prevent mushiness).
In a bowl, combine all the ingredients except the water.
Add half of the water and mix well.
Gradually add the rest of the water, about 10ml at a time, until you have a thick batter coating the sprouts.
Adjust the water as needed; if the sprouts are already moist, you may not need to use all of it.
If the batter is too loose and not holding together, add a tablespoon or two of gram flour.
Heat the oil in a pan over medium heat.
Drop heaped tablespoon-sized pakoras into the hot oil and deep fry them for a few minutes until they just start to turn golden brown.
Remove the pakoras from the oil and drain them on kitchen paper. Serve them hot!
Optionally, sprinkle with a little chat masala and serve hot with tamarind or coriander chutney.