Sprout Pakoras

Sprout Pakoras

These are a a fantastic addition to your favourite curry.  Really easy to make – some onion with a couple of spices.  They never last long and are loved by everyone there just never seem to be enough.

Cooking surfaces


BBQ Temperature


  • 200g Brussels Sprouts, sliced in half and then into thin slices
  • Pinch of bicarbonate of soda
  • 1 Small Brown Onion – sliced thinly
  • Small Handful Coriander – roughly chopped
  • 2 Birds Eye Chillies – sliced thinly
  • 3cm knob of Ginger – chopped finely or grated
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp Turmeric
  • 1/2 tsp Chilli Powder – add more if you like them spicy
  • 180g Gram Flour
  • 200ml Water
  • Maldon salt
  • Vegetable Oil – to deep fry in

For the sauce

  • 200g Cranberry Sauce
  • 50ml Water
  • ½ juice of 1/2 lemon
  • 3cm knob of ginger
  • 2 tbsp fresh mint leaves, finely chpopped
  • 3 tbsp Honey


For the sprout pakoras

  1. Put all the dry pakora ingredients into a bowl.
  2. Gradually pour in the water and mix until a thick batter is formed; ensuring all the ingredients are thoroughly coated in the batter.
  3. Setup your Egg for a direct cook with the wok and expander basket.
  4. Pour in about 3″ deep of oil (about 2 litres)
  5. You want the oil to be at 180°C-200°C. To achieve this set your Egg to 140-150°C. As the wok is so close to the charcoal it will be hotter than your Egg reads. Use your Thermapen to test the temperature of the oil.
  6. Add small amounts (about a tablespoon) of the batter as will fit in a single layer, don’t overcrowd the wok.  Better to cook in small batches.
  7. Cook the pakoras for 3 to 4 minutes, until golden brown and crisp, turning halfway through.
  8. Remove and drain on kitchen paper.

For the cranberry chutney

  1. Mix all the ingredients together.
  2. Warm through in a small pan and serve over the pakoras.

Special Equipment

You’re going to need the EGGspander basket and Wok from Big Green Egg. 

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