RECIPE
Dr . Chintal Patel
Sprout & Onion Bhaji
AS SEEN ON Good Food Kitchen
SERVES 20
FOR THE GREEN CHUTNEY ( MAKES 200ML )
• 50g coriander
• 5 cashew nuts
• ½ small apple
• 1 garlic clove
• 5 mint leaves
• 1 tbsp lemon juice
• 1 green chilli ( optional )
• ¼ tsp salt
FOR THE BHAJI / PAKORA
• 250g Brussels sprouts , washed , halved , and thinly sliced
• 1 red onion , halved and thinly sliced
• 200g gram flour
• 1-2 tsp ground turmeric
• 1-2 tsp ground cumin
• 1 tsp crushed garlic
• 1 tsp crushed ginger
• handful of chopped coriander
• salt to taste
• 500ml rapeseed oil , for deep-frying
These sprout bhaji ( or pakoras ) bring the essence of Christmas to our Indian household . The accompanying green chutney is a musthave and works wonderfully in a Boxing Day turkey sandwich .
1 To make the chutney : Blend all the chutney ingredients with 2-3 tbsp water until you achieve a smooth , pourable consistency . Adjust thickness by adding more water , if desired . Set aside . 2 For the bhaji : In a large bowl , combine all the bhaji ingredients ( except the oil ) and add 100-125ml water . Mix thoroughly , gently squeezing the vegetables to release moisture , then gradually add 100-125ml more water , 10ml at a time , until you have a thick batter that coats the sprouts . Adjust the water as needed ; if the sprouts are quite wet , you may not need it all . If the batter is too loose , add 1-2 tbsp extra gram flour . 3 To fry : Heat the oil in a large saucepan to 180 ° C . Carefully drop a heaped tablespoon of batter into the hot oil , repeating a few times to avoid overcrowding . Deep-fry for a few minutes until the bhaji turn golden-brown and crispy . Remove with a slotted spoon and drain on kitchen paper . Serve hot with green chutney on the side .
Credit : Recipe from Dr Chintal ’ s Kitchen : Quick , easy , healthy meals the whole family will love , hardback , RRP £ 18.99
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