Besan bhaji with brussels sprout tops
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 40g gram flour
- extra-virgin olive oilfor frying
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 2 tsp garam masala
- 4 cloves garlicroughly chopped
- 1 red onionfinely sliced
- 1 green chillifinely chopped
- 6 sprigs corianderleaves picked, stalks finely chopped
- 100g spinachshredded
- 300g brussels sprout topsshredded, or 150g brussels sprouts with 150g spinach, shredded
- kala namak salt or sea salt, chapatis, natural yogurt, unwaxed lemon wedges and cranberry jellyto serve
Nutrition: per serving
- kcal263
- fat10g
- saturates1.3g
- carbs23.9g
- sugars9.8g
- fibre13.3g
- protein12.8g
- salt0.1g
Method
step 1
Toast the gram flour in a dry pan over a medium heat until it begins to smell aromatic and turns light brown, then set aside.
step 2
Heat a glug of the oil in a frying pan or wok over a medium heat and add the spices, garlic, half of the sliced onion, half of the chilli and the coriander stalks. Stir-fry for 1 minute, making sure the garlic doesn’t brown. Add the sprout tops and stir-fry for 2 minutes. Sprinkle in the toasted gram flour and cook for a further 5-8 minutes, stirring occasionally, until the vegetables are cooked through. Add 2-3 tbsp of water to loosen the mixture.
step 3
Season with kala namak salt, then pile onto chapatis and scatter with the coriander leaves, remaining onion slices and chilli. Serve with the yogurt, lemon wedges for squeezing over and cranberry jelly.
