I think I've developed the crispiest pakora about... using Brussels sprouts. Serve them with a sweet, tangy cranberry chutney. They are so good MOB. Seema x
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Serves
4
For the Pakoras
Brussels Sprout
Onion
Coriander
Red Chilli
Ginger
Cumin Seed
Whole Black Pepper
Turmeric
Chilli Powder
Gram Flour
Water
Salt
Vegetable Oil
For The Cranberry Chutney
Cranberry Sauce
Water
Lemon
Ginger
Mint
Honey
Serves
4
For the Pakoras
Brussels Sprout
Onion
Coriander
Red Chilli
Ginger
Cumin Seed
Whole Black Pepper
Turmeric
Chilli Powder
Gram Flour
Water
Salt
Vegetable Oil
For The Cranberry Chutney
Cranberry Sauce
Water
Lemon
Ginger
Mint
Honey
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Press GO to start step-by-step mode and keep your screen awake as you cook.
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.
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