Crispy Brussel Sprouts Pakoda | Chetna Makan

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more readily available.

Brussels sprouts

🥗Healthier: green beans

💰Cheaper: cabbage

Green beans are lower in calories, while cabbage is more economical.

Wash the Brussels sprouts and thinly slice them, cutting them in half.

Chop the red onion, garlic cloves, and green chili.

In a mixing bowl, combine 5 tablespoons of gram flour and 2 tablespoons of rice flour.

Add 1 teaspoon of salt, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric, 1 teaspoon of cumin seeds, and 1 teaspoon of ground cumin to the flour mixture.

Mix the dry ingredients together before adding the juice of 1 whole lemon.

Gradually add water to form a thick batter, ensuring the vegetables are visible and not just coated in flour.

Add an additional tablespoon of gram flour to the mixture.

Heat rape seed oil in a deep frying pan over medium heat.

Drop small spoonfuls of the batter-coated Brussels sprouts into the hot oil and fry until golden brown and crispy.

Serve with coriander chutney or any preferred sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens