Crispy Brussels Sprouts Pakora
When life gives you a bag of too many Brussels sprouts, make a batch of ultra crunchy chickpea fritters (pakoras). The thinly sliced leaves of the sprouts make for extra craggly edges you’ll keep going back for. Tip: Make sure to add the water in a tablespoon at a time because the chickpea flour will slowly absorb water as it sits.
Makes 12-14
January 6, 2023












Brussels sprouts

small yellow onion

cup chickpea flour

cup rice flour or corn starch

tsp. turmeric

tsp. Kashmiri red chili powder

tsp. kosher salt

tsp. garam masala

tsp. whole cumin seeds

tsp. ajwain seeds (optional)

cup water

Neutral oil for frying

Step 1

Chop and discard the root ends off the Brussels sprouts and thinly slice the heads into shredded leaves. Thinly slice the onion and set veggies aside.

Step 2

In a large bowl, whisk all the dry ingredients together. Add the veggies and toss them into the dry mix with your hands, coating everything as evenly as possible. Add the ¼ cup water 1 Tbsp at a time. After adding ¼ cup, let the mixture sit for at least 3 minutes. There should still be some dry spots in the mix. In this time set a small cast iron or heavy pot with at least 3 inches of neutral oil (canola or vegetable) on medium high heat, reaching at least 350 degrees F. Place a paper towel lined wire rack next to the frying station.

Step 3

With a spoon, mix the pakora mixture again, adding 1 Tbsp of water at a time, until the veggies look evenly coated and can loosely adhere in a clump when spooned together. Add a small piece of pakora batter into the oil to test the heat. If it bubbles and rises to the top immediately, the oil is ready.

Step 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 2-3 min per side, or until deeply golden brown all over. Using a spider, transfer pakoras to the lined wire rack and let cool. Eat and serve immediately with chai and chutney!