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Fried Brussels Sprouts in Indian Chili Sauce

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  • Author: Soni Sinha


The combination of the sweet and spicy flavors will convert any Brussels Sprouts hater into a fan. Made with Indian spices and bound with chickpea flour.



For the Brussels Sprouts

  • Brussels Sprouts Shredded-2-3 cups
  • Gram Flour (Besan)-1/2 cup
  • Crushed Ginger-1 tsp
  • Dried Sweetened Cranberries-3/4 cupCashews chopped-1/2 cup
  • Ground Coriander-1 tsp
  • Ground Cumin- 1tsp
  • Salt-1 tsp
  • Oil-to deep fry

For the Sauce

  • Onion Medium-1 finely chopped
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Medium Tomatoes-2 (pureed)
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Turmeric-1/2 tsp
  • Red chili powder-1/2 tsp
  • Salt- to taste
  • Sugar-1 tsp
  • water-1 1/2 cups
  • Oil 23 tbsp


  1. In a deep fry pan heat oil on medium.
  2. In a microwave safe dish soften the shredded brussels sprouts for about 3-4 minutes.
  3. Mix all Kofta Ingredients and roll into small balls.
  4. Deep fry the balls in the oil in batches until golden on all sides and keep aside.
  5. In a separate pan heat the oil and add onions.
  6. Fry for about 4 minutes until golden and add the ginger and garlic.
  7. Add the tomatoes and spices and cook until oil starts to separate from the sides.
  8. Add the water, bring to a boil.Lower the heat and cook for about 6-7 minutes.
  9. Adjust the seasonings.Your sauce is ready.
  10. When its time to serve, just add the balls into the gravy and cook for about 2-3 minutes.
  11. Serve hot with Naan, Roti or Rice.
  • Category: Side
  • Cuisine: Indian
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