Brussels Sprout Bhajis

Crispy chickpea-battered Brussels sprouts and green beans served with a refreshing mint and lime yogurt dipping sauce.

Snack Vegetarian Side Dish Appetiser Fried

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

53.2g

per serving

212.8 g total

Fat

28.1g

per serving

112.5 g total

Protein

19.7g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Plain Yoghurt

Fruits

0.5

piece

Lime

Juice only

GrainsCereals

300

Gram Flour

Also sold as besan or chickpea flour

Liquids

150

Water

Approximately

NutsSeeds

tbsp

Mint

Freshly chopped

Salt

To taste

Black Pepper

Freshly ground

OilsFats

500

Vegetable Oil

For shallow and deep frying

Vegetables

piece

Green Chilli

Finely chopped

piece

Onion

Sliced

200

Brussels Sprouts

Halved and boiled until al dente

100

Green Beans

Fine, boiled until al dente and finely chopped

Method

Heat a deep pan half-filled with vegetable oil until a breadcrumb sizzles.

Whisk gram flour and 150ml water into a pouring cream consistency.

Mix in the chopped chilli and set the batter aside in a cool place.

Fry sliced onion in 2 tablespoons of oil until softened and drain on kitchen paper.

Mix the 200g sprouts, 100g green beans, and fried onion in a bowl.

Dip tablespoon-sized amounts of the mixture into the batter to coat.

Deep fry the coated mixture until golden-brown and drain on kitchen paper.

Combine 250g yoghurt, mint, and lime juice in a bowl and season.

Serve the hot bhajis with the yoghurt dressing for dipping.