This is a recipe from The Patterned Plate which is a food blog that I have recently fallen in love with. I highly recommend that you check it out for excellent recipes, stories and advice on where to find the most wonderful kitchen objects. The lady who writes it was born in Kerala in Southern India, grew up in Abu Dhabi, has lived in Aberdeen, is married to a Scotsman and now lives in Doha. As someone with equally (but differently) scattered roots and branches (born in British Colombia, raised in Hawaii, long time resident of NYC, married to a Southerner with family ties to India) I relate to and enjoy the way she brings her influences and history together in the way that she cooks. This recipe is a good example!
I thought that this would be a perfect recipe to make for my Husband’s Mother’s family. They grew up in Mussoorie, India as the children of a United Methodist Missionary and headmaster of an international school. A few of them live in Tennessee now, and they gather on Boxing day for an Indian meal. Well, I didn’t get to make the pakora for THAT meal this year, because Chris’ uncle gathered every one at a local Indian restaurant which he is trying to support with his business. But, I did make it for the immediate family for Boxing Day dinner and it was a hit!
I will post the recipe here, but I encourage you to visit the original post on The Patterned Plate to read the sweet story that came with the recipe and instructions for making Raita. We ate the Pakora with Mango Chutney that my Mum had brought from Maui.
BRUSSEL SPROUT PAKORA
- about 4 oz brussel sprouts, finely shredded
- 1 medium onion, finely sliced
- 1 cup chick pea flour
- 3 tablespoons rice flour
- 1/2 teaspoon baking powder
- about 1 cup of water
- 1 large handful of chopped fresh cilantro
- 2 green chilies, chopped (I seeded mine to reduce the heat a bit)
- 1 rounded tablespoon of ground coriander
- 1 rounded teaspoon of ground cumin
- salt and pepper to taste
- oil for deep-frying
- In a medium bowl, mix both the flours, baking powder, and spices together.
- Add enough water to make a pancake like batter. It may be a little more or a little less than a cup. Whisk to get all of the lumps out.
- In a smaller bowl mix the brussel sprouts, onions, chili and fresh cilantro.
- Add enough oil to a saucepan that it is 3-4 inches deep. Heat the oil on medium. It should be very hot but not smoking. It may take some adjusting to get the temperature just right. If your first batch turns dark golden but remains raw inside, your oil is too hot. If it is too cool your pakora will be greasy.
- Mix the sprouts, chilies and fresh cilantro with the batter and season with salt and pepper.
- The recipe suggested dropping a tablespoon of batter into the oil and shaping it into a ball if you liked. My family insisted that they should be smaller and not shaped so that they end up having very irregular in shape. This made them look like the pakora that they remembered from street vendors in India. I liked them either way! When you drop the batter in it should sizzle but not ferociously. If it sinks and gets stuck to the bottom of the pan, just nudge it will a spatula. Don’t put in too many at a time (maybe 4). It will take a few minutes to cook thoroughly, by which time, it will puff up nicely and be golden on the outside. Remove with a slotted spoon and drain on a plate with kitchen towels on it. Continue with the remaining batter.