I made these Pakora-Inspired Crispy Brussels Sprouts as one of the side dishes for Thanksgiving last year and they were a huge hit! I used gram flour and all of the spices for making pakoras, but instead of doing a batter, I tossed shaved brussels sprouts with the ingredients and did a dry roast for the crispiest texture. Shaving the brussels sprouts, rather than simply cutting them in half, ensures that there is more surface area to crisp up, ie the best part! This dish along with tandoori cauliflower is on repeat, especially in colder months and a must on the holiday table. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
