Parsnip & Sprout Pakhora Recipe

Peel the parsnips and grate coarsely using a box grater or food processor. Measure about 2 cups packed grated parsnip. Place grated parsnip in a bowl and squeeze out any excess moisture with a clean kitchen towel or paper towels; you want the parsnip moist but not dripping.

Trim the Brussels sprouts, remove any ragged outer leaves, and halve or quarter large ones so pieces are roughly the size of the grated parsnip shreds. Pat dry and add to the bowl with parsnip.

In a medium bowl combine the chickpea flour, rice flour, baking powder, ground cumin, ground coriander, turmeric, salt and black pepper. Whisk to distribute spices evenly.

Add the chopped fresh coriander and optional chopped green chili to the dry mix.

Add the grated parsnip and prepared Brussels sprouts to the dry mix. Stir to coat the vegetables with the flour-spice mixture.

Gradually add about 1/2 cup water, stirring until a thick batter forms that just coats the vegetables and holds together when pressed. Adjust with 1–2 tablespoons more water if too dry, or a tablespoon more chickpea flour if too wet. Batter should be thick (spoonable) — not runny.

Heat a heavy skillet or shallow frying pan over medium-high heat. Add vegetable oil and heat until shimmering and a drop of batter sizzles immediately (about 350°F/175°C if using a thermometer).

Working in batches (do not overcrowd), drop generous spoonfuls (about 2 tbs batter each) into the hot oil and flatten slightly with the back of the spoon to form 2–3 inch rounds. Fry 3–4 minutes per side, turning once, until deep golden brown and crisp. Adjust heat to maintain even color (lower if browning too quickly).

Use a slotted spoon to transfer cooked pakhoras to a paper towel-lined tray to drain. Keep warm in a low oven (100–120°C / 210–250°F) while you finish remaining batter.

While the pakhoras fry, make the mint yoghurt: in a small bowl combine the Greek yoghurt, chopped mint, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon sugar. Stir until smooth and taste-adjust seasoning. Chill until ready to serve.

If using plain piccalilli and diced gherkins, briefly stir them together in a small bowl so the relish is ready to spoon alongside the pakhoras.

On a small plate spoon a dollop (about 1–2 tbs) of mint yoghurt and a small spoon (about 1–2 tbs) of piccalilli side-by-side.

Arrange 6–8 warm parsnip & sprout pakhoras on the plate beside the sauces.

Sprinkle 1 teaspoon gunpowder evenly over the pakhoras (or serve in a small ramekin if guests prefer to dip). Scatter the fresh coriander leaves over the top and finish with a light dusting of sea salt and a lemon wedge to squeeze over before eating.

Serve immediately while pakhoras are hot and crisp.