Brussels sprouts bhajis with raita

Brussels sprouts bhajis with raita

  • serves 4 as a starter
  • Easy

Coated lightly in spices and served with a fresh minty dip, these crispy sprout clusters make a great starter at a winter dinner party


Make these Brussels sprouts bhajis, then check out our Brussels sprouts with bacon and chestnuts, roast sprouts, deep-fried Brussels sprouts and more Brussels sprouts recipes.



  • gram flour 200g
  • plain flour 25g
  • ground turmeric ½ tsp
  • cumin seeds 1 tsp
  • black mustard seeds 1 tsp
  • sea salt flakes ½ tsp, plus extra to serve
  • sparkling water 200-250ml, chilled
  • brussels sprouts 200g, shredded
  • green chilli 1, halved, deseeded and thinly sliced
  • onion 1, finely sliced
  • vegetable oil for deep-frying


  • greek yogurt 150g
  • cucumber ½, halved, seeds scraped and grated
  • lemon 1, juiced
  • mint leaves a handful, shredded
  • black peppercorns crushed to make ½ tsp


  • Step 1

    Tip the flours, spices and salt into a large bowl and slowly whisk in enough sparkling water until you have a thick batter. Stir in the sprouts, chilli and onion, and mix really well until they’re fully coated.

  • Step 2

    For the raita, tip all of the ingredients into a bowl with a little seasoning and mix well.

  • Step 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Take a heaped tbsp of the batter and carefully drop into the oil and fry for 3-4 minutes or until golden and crisp. Drain onto kitchen paper and sprinkle with sea salt flakes. Put into a low oven while you fry the rest. Serve with the raita for dipping.

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Nutritional Information

  • Kcals 406
  • Fat 18g
  • Saturates 3.7g
  • Carbs 39.1g
  • Sugars 7.1g
  • Fibre 9.3g
  • Protein 17.1g
  • Salt 0.7g