Brussel Sprouts and Onion Bhajis

This is the second part of my personal Brussel sprout challenge. Brussel sprouts Indian style.

I love these fritters with onions and spinach. Why not take out the spinach and chop up a lot of Brussel sprouts and mix them with the onions in spiced chickpea paste. Everything that comes out of a fryer is tasty!

It was a long time ago that I made Bhajis. That is a pity, because I love those. The best way to eat them is the moment you can pick them up with your finger without burning them.

I stood beside the frying pan and keeping an eye on the ones in the oil, while eating the fresh ones. Sooo good!

Eat them while they are still warm. I dipped them a bit in a Greek yogurt carton.

Recipe for 2:

250 g red, white and yellow onions

200 g Brussel sprouts

1 cup chickpea flour, 1/2 cup flour

1 tsp brown mustard seeds, 2 tsp garam masala, 1 tsp paprika, 1 tsp chili flakes, 1 tsp aowan seeds, 1 tsp caraway seeds, 1 tsp black lemon powder, 1 tsp ground ginger, 1 tsp smoked salt, 1 tsp pepper

2 cups of water or more

Oil for frying

Greek yogurt

Cut the onions in strips, finely shred the Brussel sprouts. Discard the stem. Mix everthing with the batter and heat up the oil to 170 C.

With a large spoon drop some mix in the fryer and let it get golden brown and crispy on both sides.

Place on kitchen paper and serve with yogurt.