Brussels sprouts can be a divisive little vegetable, but these bhajis were a huge hit when we cooked them in our test kitchen! They’re really easy to make and are a great snack with a glass of bubbly or a cold beer at any time during the festive period.
SPROUT BHAJIS BLEND (1 portion = 3 tbsp): coriander leaf, cumin, fenugreek, coriander, nigella, fenugreek leaf, chilli, cinnamon, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Brussels Sprout Bhajis
PREP 10 mins
COOK 25 mins
1 small onion - thinly sliced
200g Brussels sprouts - thinly sliced
25g bunch of coriander (optional) - roughly chopped
150g gram (chickpea) flour or plain flour
½ tsp baking powder (optional)
Natural yogurt to serve (full fat is best) (optional)
Mango chutney to serve (optional)
Oil for frying (sunflower or vegetable oil is best)
1 portion of SPROUT BHAJIS BLEND
Whisk the gram flour with the baking powder (if using), 240ml water, the SPROUT BHAJIS BLEND and ¾ tsp salt to a thick, smooth batter
Stir the onion, Brussels sprouts and coriander (if using) into the batter until well combined
Carefully heat 2cm oil in a wide, deep frying pan over a medium heat - to test when the oil is ready, drop a small amount of the batter into the oil and it will sizzle then immediately float to the surface
Carefully drop heaped tablespoons of the batter into the hot oil and fry for 5 minutes or until brown on both sides (you may have to do this in batches). Drain on kitchen paper and sprinkle with a pinch of salt
Serve with the mango chutney and yogurt on the side (if having)
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