A seasonal gift from http://wholegood.co.uk/ of my least favourite vegetable led to this recipe- Brussels Sprout Pakoras. Memories of boiled soggy sprouts had to be erased! The pakora turned out really well and is the first time I have actually enjoyed eating sprouts.
Serves 6 people; Cooking time: 25 minutes
6 large sprouts thinly sliced
1/2 medium white onion thinly sliced
1 green chili sliced
2 heaped tablespoon of besan (Chickpea/Gram flour)
1/4 teaspoon salt
Do not add any water. Mix all the ingredients and leave aside for 15 minutes. After 15 minutes, the onions will release some water due to the addition of salt. This is enough to make the flour bind the ingredients together. Not adding water makes this a crisp pakora that does not absorb a lot of oil.
Heat a pan with oil on medium high heat. The pakoras should be just under 1 1/2 inches and shaped into flat discs. Fry the pakora on one side till it browns and then turn it round. The Pakora is perfect with Tamarind Sauce!