Sprout Pakoras

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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.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 people

Course: Appetizer

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

200 g 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
3 cm 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
180 g Gram Flour
200 ml Water
Maldon salt
Vegetable Oil - to deep fry in

For the sauce

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

Equipment

Grill Temperature

Surfaces

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.