Sprout & Onion Bhaji
with mango chutney
Crispy, spiced onion bhajis made with shredded Brussels sprouts. They’re aromatic, crunchy and deeply moreish — perfect as a festive snack or served with chutney as a small plate.
Makes 8-12 bhajis
P.s. This is Day 9 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks:
Batter consistency: The mixture should be thick enough to hold the vegetables together without pooling at the bottom of the bowl. Always test-fry one bhaji first and adjust with a little more flour or water if needed.
Air fryer option: Replace a few tablespoons of water in the batter with oil to keep the bhajis tender. They won’t be as crisp as deep-fried, but still delicious.
Spices: The blend is flexible — coriander seed, fennel seed or extra chilli all work well if you want to customise the flavour.
Deep-Frying Safety (important!)
Use the right pan: Choose a deep, heavy-bottomed pan and never fill it more than halfway with oil — one-third full is even safer.
Heat control: Keep the hob on medium and use a thermometer to stay around 180°C. If the oil smokes or starts to bubble up, turn off the heat immediately,
Keep water away: Moisture makes hot oil spit. Ensure vegetables, hands and utensils are completely dry.
Lower food in gently: Use a slotted spoon or spider; don’t drop bhajis from height, and don’t overcrowd the pan.
Stay with the pan: Never leave hot oil unattended, and do not try to move the pan whilst the oil is still hot.
Clothing & hair: Tie long hair back and avoid loose sleeves. Keep tea towels and oven gloves away from the hob.
If a fire starts: Turn off the heat, cover the pan with a metal lid or baking tray, never use water, and leave it covered. Call 999 if needed.
Ingredients.
2 red onions
200g / 2 cups shredded Brussels sprouts
180g / 1½ cups chickpea flour (gram flour)
1 tsp salt
2 tsp coconut sugar, or brown
200ml / ¾ cup water, approx., added gradually
Sunflower or vegetable oil, for frying
Mango chutney or fruit chutney, to serve
Extra salt, to finish
Spices:
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp garam masala
1 tsp turmeric
1 tsp black onion seeds (nigella seeds)
½ tsp garlic powder
¼ tsp chilli powder
Equipment.
deep, heavy based saucepan
slotted spoon/skimmer/wok spider
sharp knife & chopping board
kitchen paper
Method.
Pour frying oil into a large, deep saucepan so it comes no higher than halfway up. Heat to 180°C / 355°F over medium heat.
Slice the onions into thin half-moons. Halve the sprouts then slice thinly. Add both to a large mixing bowl.
In a separate bowl, mix the chickpea flour, salt, sugar and all the spices and mix together. Add to the vegetables and stir until everything is evenly coated.
Add the water gradually, mixing until you have a thick batter that clings to the vegetables. Adjust if needed.
Test the mixture by frying one small bhaji for 2–3 minutes. Adjust the batter if it splutters (too thin) or feels dry (too thick).
Shape the mixture into balls (bigger than a golf-ball, but not as big as a tennis-ball). Lower each bhaji into the hot oil using a slotted spoon, cooking 2–4 at a time, depending on their size. Don’t overcrowd the pan.
Fry for 2–5 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper.
Sprinkle with a little extra salt and serve warm with mango chutney.
