Brussels Sprouts Pakora: Bite-Sized Crispy Goodness
I love how this Brussels Sprouts Pakora recipe transforms a simple vegetable into a crispy, flavorful bite. The spiced chickpea flour coating gives the sprouts a perfect crunch, making them an ideal snack or side. These never last long once they’re served.
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I never ate Brussels sprouts growing up in India—they weren’t part of our meals, so I didn’t have any strong opinions about them. But once I started cooking with them, I realized why they have such a love-hate reputation. When prepared the wrong way, Brussels sprouts can be unappealing.
But with the right recipe, like these Brussels Sprouts Pakoras, they transform into something completely different. Coated in a spiced chickpea flour batter and cooked in the air fryer, they turn crispy and full of flavor. It’s the perfect way to take a vegetable I didn’t grow up with and make it something I genuinely enjoy.
Ingredients
Brussels Sprouts: Use smaller sprouts, which are more tender and have a milder flavor. Slice them thinly for even cooking and to help the batter stick, ensuring a crispy finish in the air fryer.
Red Onion: Finely slice the red onion to add sweetness and a bit of sharpness to balance the earthy Brussels sprouts.
Chickpea Flour & Rice Flour: Chickpea flour (besan) provides a nutty flavor and the classic pakora texture. Adding a bit of rice flour ensures extra crispiness without making the batter too heavy. The combination results in a light, crunchy coating.
Spices: Kashmiri chili powder, garam masala, and turmeric powder enhance the pakoras’ flavor profile. Kashmiri chili powder adds mild heat and vibrant color, while garam masala brings warmth and depth.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large mixing bowl, combine Brussels sprouts, onions, besan, rice flour, cilantro, ginger, green chilies, Kashmiri chili powder, garam masala, ground turmeric, and salt.
Step 2: Slowly add cold water to make a thick batter. Start with ½ cup of cold water and use the remaining ¼ cup as needed. Mix the batter well, ensuring no lumps or dry bits of flour.
Step 3: Take some batter (around two tablespoons) and place it in the basket. Place more pakora batter in a single layer, ensuring they do not touch each other.
Step 4: Air fry at 350℉ for 8-10 minutes. Keep an eye after the 7-minute mark. Spray oil on the top. Then, increase the temperature to 400℉ and air fry for another 2-3 minutes.
Expert Tips
- Aim for a thick batter that clings well to the sprouts. If it’s too thin, the pakora will turn soggy; if it’s too thick, it can become dense. Adjust the water or flour as needed to achieve the right consistency.
- Use cold water for the batter. When mixing the batter, use cold water to help achieve a light and airy texture. Cold water prevents the flour from becoming too gummy, resulting in a crispier pakora.
- Preheat the air fryer for the best results. This ensures the pakoras cook evenly and develop a crispy texture. Arrange the pakoras in a single layer without overcrowding.
- If you have any leftover pakoras, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the air fryer for a few minutes to regain their crispiness, avoiding the microwave, which can make them soggy.
Serving Suggestions
Brussels Sprouts Pakora is delightful as a standalone snack or appetizer, especially when served hot with dipping sauces like mint chutney or tangy tamarind sauce.
For a creative twist, they can be added to wraps or sandwiches with fresh veggies and pickles. Crumbling them over a salad adds a crunchy element. No matter how you serve them, these pakoras are sure to impress!
More Air Fryer Recipes
- Transform your dinner routine with this air fryer chicken breast recipe! It’s juicy, flavorful, and comes together in a flash. No breading needed—just pure, crispy deliciousness.
- Elevate your dinner game with this air fryer cod recipe! Enjoy tender, flaky fillets with a golden finish, all in just minutes. Perfect for a quick weeknight meal, this recipe is easy to follow and packed with flavor.
- Crispy on the outside and fluffy on the inside—air fryer jacket potatoes are the ultimate comfort food! Simple to make and packed with flavor, they’re perfect for any occasion
If you tried this Brussels Sprouts Pakora Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- ½ lb Brussels sprouts
- 1 medium red onion
- 1 cup besan chickpea flour
- 2 tbsp rice flour
- ¼ cup cilantro chopped
- 1- green chili finely chopped
- 1 inch ginger grated
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp salt adjust as per taste
- ½-¾ cup water must be cold
- Oil spray
Instructions
Make the pakora batter:
- Cut the Brussels sprouts into half and thinly slice them. Thinly slice the red onion.
- In a large mixing bowl, combine Brussels sprouts, onions, besan, rice flour, cilantro, ginger, green chilies, Kashmiri chili powder, garam masala, ground turmeric, and salt. Give it a good mix.
- Slowly add cold water and make a thick batter. Start with ½ cup of cold water and use the remaining ¼ cup as needed.
- Mix the batter well, making sure there are no lumps or dry bits of flour. If the final mixture is too dry, add 1-2 tablespoons of water. If it is not thick, add more besan and mix well until the it mixture reaches the pakora batter consistency.
Air fry the pakoras:
- Preheat the air fryer to 400℉ for 2 minutes. Spray the air fryer basket with oil.
- Take some batter (around 2 tablespoons) and place it in the basket. Place more pakora batter in a single layer, making sure they do not touch each other.
- Air fry at 350℉ for 8-10 minutes. Keep an eye after the 7-minute mark.
- Spray oil on the top. Then, increase the temperature to 400℉ and air fry for another 2-3 minutes.
- Carefully take the parokras out and sprinkle chaat masala. Serve hot with green chutney or ketchup.
Notes
- Aim for a thick batter that clings well to the sprouts. If it’s too thin, the pakora will turn soggy; if it’s too thick, it can become dense. Adjust the water or flour as needed to achieve the right consistency.
- Use cold water for the batter. When mixing the batter, use cold water to help achieve a light and airy texture. Cold water prevents the flour from becoming too gummy, resulting in a crispier pakora.
- Preheat the air fryer for the best results. This ensures the pakoras cook evenly and develop a crispy texture. Arrange the pakoras in a single layer without overcrowding.
