-
Prep time
10 minutes
-
Cook time
15 minutes
-
makes
12 to 14
Author Notes
When life gives you a bag of too many Brussels sprouts, add them to a batch of ultra-crunchy chickpea fritters (aka pakoras). The thinly sliced leaves of the sprouts make for extra craggy edges that you’ll keep going back for. Pro tip: Make sure to add the water one tablespoon at a time because the chickpea flour will slowly absorb water as it sits. —Mehreen Karim
Test Kitchen Notes
This recipe was originally published on the author's website and republished with permission. —The Editors
Ingredients
-
3/4 cup
chickpea flour
-
1/4 cup
rice flour or cornstarch
-
1/4 teaspoon
ground turmeric
-
1 teaspoon
Kashmiri red chili powder
-
2 teaspoons
kosher salt
-
1/2 teaspoon
garam masala
-
1 teaspoon
whole cumin seeds
-
1 teaspoon
ajwain seeds (optional)
-
10
Brussels sprouts, trimmed and thinly sliced
-
1
small yellow onion, thinly sliced
-
neutral oil, for frying (like canola or vegetable)
Directions
-
In a large bowl, whisk all the dry ingredients together. Add the Brussels sprouts and onions, then toss them into the dry mix with your hands, coating everything as evenly as possible. Add ¼ cup water 1 tablespoon at a time, mixing after each addition. After water is fully incorporated, let the mixture sit for at least 3 minutes. (There should still be some dry spots in the mix.)
-
Meanwhile, add at least 3 inches of neutral oil to a small cast-iron or similar heavy-bottomed pot. Heat over medium-high until the oil reaches at least 350°F. Place a paper towel-lined wire rack next to the frying station.
-
Using a spoon, mix the pakora mixture again, adding more water 1 tablespoon at a time and mixing after each addition. Repeat until the veggies look evenly coated and can loosely adhere in a clump when spooned together. Test the heat of the oil by adding a small piece of pakora batter to it. If it bubbles and rises to the top immediately, the oil is ready.
-
Using a tablespoon, spoon clusters of pakora batter into the oil, taking care not to overcrowd the frying vessel (or else they’ll get soggy). Fry the pakoras for 2 to 3 minutes per side, or until deeply golden brown all over. Using a spider, transfer pakoras to the paper towel-lined wire rack and let cool. Serve immediately with chai and chutney!
See what other Food52ers are saying.