Brussels Sprout Bhajis with Mint and Yoghurt Chutney by Booths
Serves:
4-6
Prep Time: 15mins Cooking Time: 5mins
Ingredients
Method
• • • • • • • • • • • •
½ onion, sliced
1.
Mix all the ingredients together in a large bowl until the mixture holds well but isn’t too wet.
100g Brussels sprouts, thinly sliced
100g gram flour
2.
Heat vegetable oil in a large saucepan. To test how hot the oil is, drop a teaspoon of the mix into it and it should fry and float to the surface or use a temperature probe to ensure it is 180°C. Use large dessert spoonfuls of the mixture and carefully fry in the hot oil a few at a time, turning every minute until they are golden. Remove from the oil, place onto kitchen paper and sprinkle with a little salt. To make the mint and yoghurt chutney, mix the chopped mint, crushed garlic, Greek yoghurt and serve with the bhajis.
25ml water
2 garlic cloves, crushed
1 thumb-sized piece of ginger, grated
3.
1 tbsp curry powder
1 tsp crushed cumin seeds
1 tsp nigella seeds
4.
1 tsp salt
1 tbsp chopped coriander
5.
Vegetable oil
For The Mint & Yoghurt Chutney • 1 tbsp chopped mint • 1 clove garlic, crushed • 100g Greek yoghurt • Salt and pepper, to taste
CHEF’S TIP : Try using grated beetroot and parsnips for a seasonal twist and serve with classic mango chutney.
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