I have it on good authority that these bhaji bad boys have converted many a sprout hater so you have no excuse to try them! You can always use half of the sprouts and mix with them same amount again of oninon if you need a gentle introduction into the world of all things cruciferous… Serve with raita for a cooling dip. These can be served hot and cold so they are perfect for an accompaniment to a festive turkey curry or as part of a buffet.
Brussel sprout bhajis- serves 4
100g brussel sprouts- shredded
100g gram flour
1/2 tsp baking powder
1 tbsp garam masala or curry powder
1/2 tbsp chilli powder
1 tsp turmeric
1 dried red chilli- snipped (optional)
150ml cold water
Vegetable oil to fry
1. Shred the brussels before you make the batter. Gram flour is made from chickpea and lends itself to the perfect bhaji. The baking powder gives a lightness so don’t forget it! Sieve the flour into a large bowl before adding the baking powder and spices. Add the water little at a time until you achieve a thick batter before mixing the sprouts into it.
2. Carefuly heat the oil in a pan so it is a couple of inches deep over a high heat. To test if it’s ready, drop a small piece of sprout into it and it should bubble around it before turning golden. Use a couple of dessert spoons to shape the bhaji mix and carefully lower into the oil. The will take a few minutes to fry and remember to turn them halfway through so they colour evenly. Cook around four at a time so the pan doesn’t get overcrowded. When they are ready, remove from the pan using a slotted spoon and blot onto kitchen towel before serving.
Spicy sprout bhajis- a festive addition to any buffet or curry night!