Servings: 6 to 8
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.
Nutrition
Calories: 116kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 443mg | Potassium: 364mg | Fiber: 4g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 2mg
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