Fry

Brussels Sprouts Pakora

June 20, 2023
5
1 Ratings
Photo by Mehreen Karim
  • 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

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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
  1. 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.)
  2. 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.
  3. 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.
  4. 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!

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Mehreen Karim is a Brooklyn-based recipe developer and food writer.

1 Review

Judy July 3, 2023
I made these and really enjoyed them! I used shallots instead of onion and cut back a little on the salt and they were perfect. Really simple to mix up and they fried up crisp and flavorful. Lovely, easy recipe! I will use it again and again