Brussels Sprouts Pakoras by Darjeeling Express

December 15, 2014

We've been trying to collect Brussels sprouts recipes from some of our favourite food bloggers and cooks in London. We've shared quite a few of these in our past newsletters– dishes ranging from a sprout slaw with apples and parmesan, to roasted sprouts with clementines and walnuts. 

This one by Asma of the hugely popular London-based Indian supper club, Darjeeling Express is definitely one of the most interesting and delicious-sounding ones we've got: Brussels Sprouts Pakoras. No more boiled soggy sprouts!


photo 1 (17)



6 large sprouts thinly sliced

1/2 medium white onion thinly sliced

1 green chillie sliced

2 heaped tablespoon of besan (Chickpea/Gram flour)

1/4 teaspoon salt



1. Do not add any water. Mix all the ingredients and leave aside for 15 min- the onions will release some water due to the addition of salt . This is enough to make the flour bind the ingredients together. Not adding water makes this a crisp pakora that does not absorb a lot of oil. The pictures below show the transformation.

photo 3 (16)

photo 4 (15)


2. 15 min later, the onions would have released some water which is enough to bind the pakora. Heat a pan with oil on medium high heat. The pakoras should be just under 1 1/2 inches and shaped into flat discs.

3. Fry the pakora on one side till it browns and then turn it round. The Pakora is perfect with tamarind chutney or a simple raita made with plain yoghurt, cucumber and cumin. 

photo 5 (11) photo 1 (18)