Brussels sprouts bhajis with raita
- Preparation and cooking time
- Total time
- Serves 4 as a starter
- 200g gram flour
- 25g plain flour
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- ½ tsp sea salt flakes, plus extra to serve
- 200-250ml sparkling water, chilled
- 200g brussels sprouts, shredded
- 1 green chilli, halved, deseeded and thinly sliced
- 1 onion, finely sliced
- for deep-frying vegetable oil
- 150g greek yogurt
- ½ cucumber, halved, seeds scraped and grated
- 1 lemon, juiced
- a handful mint leaves, shredded
- crushed to make ½ tsp black peppercorns
- STEP 1Tip 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 2For the raita, tip all of the ingredients into a bowl with a little seasoning and mix well.
- STEP 3Fill 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.