Fried Brussels Sprouts in Indian Chili Sauce

My mom makes the best Koftas, or meatballs, ever. And I thought of recreating her favorite recipe using Brussels Sprouts along with some dried sweetened cranberries and I’m elated that it turned out absolutely delicious.A new family favorite indeed.

My Brussels Sprouts Kofta is one amazing dish with some exotic flavors and super simple for anyone to try. The koftas have Indian spices, ginger and dried cranberries and are bound together using some Gram Flour (Besan) easily available at your local Indian Grocers.The combination of the tart, sweet,spicy flavors is insanely good and will convert any Brussels Sprouts hater into a Brussels Sprouts lover.The only thing that you have to be careful about is to not cook the koftas for too long in the sauce.They might collapse.You can cook the sauce separately and add the koftas into the sauce just before serving and cook for a couple of minutes.It should be perfectly coated in the juices and taste delicious.

Fried Brussels Sprouts in Indian Chili Sauce

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• Author: Soni Sinha
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Sweet and spicy Brussels sprout fritters tossed in a vibrant Indian chili sauce. A surprisingly delicious way to enjoy this often-overlooked vegetable.

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Ingredients

Units USM Scale 1x2x3x

• 2-3 cups (473-710 ml) Brussels Sprouts Shredded
• 1/2 cup (118 ml) Gram Flour (Besan)
• 1 tsp Crushed Ginger
• 3/4 cup (177 ml) Dried Sweetened Cranberries
• 1/2 cup (118 ml) Cashews chopped
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Salt
• Oil
• 1 finely chopped Onion Medium
• 1 tsp Crushed Garlic
• 2 (pureed) Medium Tomatoes
• 1 tsp Garam Masala
• 1/2 tsp Turmeric
• 1/2 tsp Red chili powder
• Salt
• 1 tsp Sugar
• 1 1/2 cups (355 ml) water
• 2-3 tbsp Oil

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Instructions

1. Heat oil in a deep fry pan over medium heat.
2. Microwave shredded Brussels sprouts in a microwave-safe dish for 3-4 minutes to soften.
3. Mix all Kofta ingredients and roll into small balls.
4. Deep fry the Kofta balls in batches until golden brown on all sides; set aside.
5. Heat oil in a separate pan and add onions.
6. Fry onions for 4 minutes until golden; then add ginger and garlic.
7. Add tomatoes and spices; cook until oil separates from the sides.
8. Add water and bring to a boil. Reduce heat and simmer for 6-7 minutes.
9. Adjust seasonings.
10. Add the Kofta balls to the sauce and cook for 2-3 minutes before serving.
11. Serve hot with Naan, Roti, or Rice.

Notes

• For extra flavor, toast the cashews and cranberries in a dry pan before adding them to the fritter mixture.
• If you don’t have gram flour, you can substitute chickpea flour for a similar result.
• Leftover fritters can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Deep-Frying
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 10
• Sodium: 400
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 5
• Protein: 8
• Cholesterol: 10

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