Crispy brussels sprout bhajis with green yogurt sauce

Method

• step 1

  For the raita, blitz all the ingredients together in a food processor until smooth. Season with a pinch of salt, then cover and chill until ready to serve.

• step 2

  Trim and halve the sprouts, then finely shred using a mandoline, knife or food processor (a food processor is the quickest method). Tip the shredded sprouts into a large bowl with the onion, gram flour, baking powder, turmeric, cumin seeds, chilli and 1 tsp fine salt. Toss well until the sprouts are evenly coated.

• step 3

  Add 100ml-125ml water to the bowl, a little at a time, mixing well after each addition until a batter lightly coats the sprouts. Avoid adding too much water – if the mixture is too runny, it won’t hold the bhajis together. Leave to stand for 10 mins, or cover and chill for up to 24 hrs.

• step 4

  Pour enough vegetable oil into a deep, heavy-based saucepan to come halfway up the side and heat to 170C. If you don’t have a thermometer, drop in a small piece of bread into the oil – it should turn golden in about 20 seconds. Line a tray or plate with kitchen paper.

• step 5

  Working in batches, carefully drop heaped tablespoons of the mixture into the hot oil – make the bhajis scrappy and loose, rather than too compact, to ensure you have extra-crispy bits, and don’t overcrowd the pan to ensure the oil remains hot enough. Fry for 4-5 mins, turning once, until deep golden and crisp all over. Lift out onto the lined tray using a slotted spoon. Season with salt while hot. Let the oil return to temperature before frying the next batch.

• step 6

  Serve the bhajis hot with the raita alongside for dipping. Leftovers can be reheated in the oven or air fryer until warmed through and crisp.