- 1 cup of flour of chickpea
- 1 teaspoon of cumin (ground)
- ½ teaspoon of baking powder
- 1 package of 16 ounces of Brussels sprouts
- 3 tablespoons of flour of rice
- 1 cup of water; or as per requirement
- 1 tablespoon of coriander (ground)
- Oil of vegetables; for the purpose of frying
- ½ cup of properly chopped cilantro (fresh)
- 2 chile peppers, diced and seeded
- Ground black pepper and salt; as per taste
- Place a steamer. First of all, put a steamer insert into a properly working saucepan. And then fill it with water just below the steamer’s bottom. Now, bring the fresh water to boil. Thereafter, add the sprouts of Brussels cover and steam it until they are tender i.e. for around 5 minutes. Pick a large bowl, and sift rice flour and chickpea together in it. Then mix in cumin, coriander, salt, black pepper, and baking powder. Now, whisk in enough amount of water until the batter of pakora is the consistency of the batter of pancake. And then, stir in the fresh cilantro, chile pepper, and the Brussels sprouts until they are combined.
- Heat it. Now, heat the oil in a large sized saucepan or a deep fryer to a temperature of around 350 degrees Fahrenheit. And then, just scoop some tablespoons of batter of pakora at one time into the oil which is hot. Fry it until it becomes golden, for approx. 5 minutes.
- The foil of aluminum can help in keeping the food moist and also keeps leftovers fresh, ensures that it is evenly cooked, and makes the clean-up very easy.
- You can add the pakora with any type of sauce or chutney.