Brussels sprouts are these cute green veggies which look like baby cabbages, they belong to the same family and both have anticancer properties. I had tried them roasted, they tasted good, but the last couple of times, it didn't smell good and I gave up cooking this. Only later did I come to know, this vegetable gives out a sulphurous odor when it gets overcooked. After a long time, I bought these again, this time I made these pakoras with them, of course not a healthy way of cooking, but I think, once in a while, you can have them. I was not too sure about making these, but they turned out really superb and delicious..
Need To Have
- Brussels Sprouts - 10
- Gram Or Besan Flour - 3/4 cup
- Rice Flour - 2 tablespoons
- Cumin Seeds - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Chilli Powder - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Chopped Basil - 1 tablespoon
- Oil For Deep Frying
Method
Cut the bottom stem portion of the Brussels sprouts and slice them and separate them. Add the rest of the ingredients except oil, sprinkle water little by little, it should be a wet and dry mixture. Heat the oil, take the mixture by the handful and add to the oil, fry it till golden brown, remove and drain the oil. Serve it hot or warm as a snack or even as a side to rice and dal.
Sending it to Chef Al Dente for the Gimme Green event,
to Tickling Palates for the Let's Cook Greens event,
to Sumee's Culinary Bites for the Bon Vivant event,
to Sara's Corner for the Women's Day Celebration event,
to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
to Srav's Cooking Concepts for the Vegan Diet - Only Plant Based event and to
to Cuisine Delights for the Spotlight - Colorful Holi event.
Note
The mixture should be of the consistency, where you can spread it while dropping in the oil. Only then, you'll get crisp pakoras.
You can leave out the basil, I had it, so added it.
Don't over fry the pakoras, remove them when they start turning golden.
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