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
Ingredients
- 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
Method
For the sprout pakoras
- Put all the dry pakora ingredients into a bowl.
- Gradually pour in the water and mix until a thick batter is formed; ensuring all the ingredients are thoroughly coated in the batter.
- Setup your Egg for a direct cook with the wok and expander basket.
- Pour in about 3″ deep of oil (about 2 litres)
- 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.
- 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.
- Cook the pakoras for 3 to 4 minutes, until golden brown and crisp, turning halfway through.
- Remove and drain on kitchen paper.
For the cranberry chutney
- Mix all the ingredients together.
- 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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