Ingredients

• 100g brussel sprouts
• 1 medium white potato
• 1 red onion
• 1 clove garlic
• 3 green finger chilli
• 1 tsp garam masala
• 1 tsp ground ginger
• 120g self-raising flour
• 125ml water
• 1 tsp salt
• ½ tsp turmeric
• Few sprigs coriander
• Few sprigs mint
• 1 lime
• 200g coconut milk
• 500ml vegetable for frying

Method

Add the potato (no need to peel) to the food processor on grate function and pulse through. Change to slice function and push through the brussel sprouts, one chilli, red onion, few sprigs of coriander and garlic. Mix together and give the machine a wipe. 

Change the processor to the blade and add the remaining chillies, mint leaves, half a teaspoon of salt and pulse a few times to break up then pour in the coconut milk and juice of the lime. Pulse again until fully combined and pour into a jug. 

In a mixing bowl add the flour, garam masala, turmeric and ginger powder and mix together then pour in the water, mixing until you reach the consistency of thick/double cream (you want it like a batter). Tip the vegetable mixture into the batter and combine fully. 

Heat a heavy based pan with vegetable oil, you’ll know it’s ready when you drop a piece of batter into the oil and it sizzles immediately but doesn’t burn. 

Take a large spoonful of the vegetable mixture and carefully drop into the hot oil, gently pressing down to spread it out. Fry for about 4 minutes each side until golden and crisp and then remove with a slotted spoon onto a paper towel. Cook all the pakoras until done. Pour the dipping sauce into a wide bowl, pile in the pakoras and garnish with any remaining mint or coriander leaves and a pinch of salt and serve.