Brussels Sprout Pakoras

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Step 1.

Chop up your Brussels sprouts in half and then slice thinly and slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Finally, crush the cumin seeds and black pepper.

Step 2.

In a bowl combine turmeric, chilli powder, coriander, chilli, ginger, cumin, black pepper, gram flour and water with 1 tsp of salt. Mix well and then add the onions and Brussels sprouts. This should create a thick batter.

Step 3.

Heat up a wok about halfway of oil.

Step 4.

Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels.

Step 5.

For the chutney, roughly chop the mint and peel the ginger. In a bowl mix the cranberry sauce, honey and water. Grate in the ginger, add the mint and squeeze in the lemon juice. Mix well and enjoy with your crispy pakoras.

Swap out the sprouts for any cabbage, carrot or even shredded potato to make these your own.

For the Pakoras
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
Salt
Vegetable Oil
For The Cranberry Chutney
200g Cranberry Sauce
50ml Water
½ Lemon
3cm Knob of Ginger
2 Tbsp Mint
3 Tbsp Honey