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One onion finely sliced.

150g Brussels sprouts (Uncooked).

150g Gram flour (Chickpea flour)

½ tsp Baking powder

1 chilli finely chopped

2 tsp curry powder (or a mix of ground cumin, coriander, turmeric)

1 tsp whole cumin seeds

200ml of cold water or beer. 

  1. Finely slice the onion and shred the Brussels sprouts.
  2. Place in a sieve or colander and sprinkle with a tsp of salt and leave for about 30 mins to draw out some of the moisture.
  3. Place in a tea towel and ring the mixture to squeeze some of the liquid out.
  4. Into a bowl sieve the flour, baking powder and spices.
  5. Add the vegetables and chopped chilli and add the water or beer to make a thick batter.
  6. In a deep pan or wok heat 750ml of oil (sunflower, vegetable or ground nut).
  7. Add a tiny speck of batter to the oil, if it rises and starts to brown it’s hot enough.
  8. Add a heaped tbsp of the mixture to the pan and fry in batches of 2 or three trying not to over crowd the pan.
  9. Once brown and cooked through take out and drain on kitchen paper.
  10. Keep warm in a low oven until all the mixture is used. 
  11. Serve with our recipe for leftover veg curry!