- vegetable oil, to shallow fry and deep fry
- 300g/10½oz gram flour (besan or chickpea flour)
- 150ml/5fl oz water (approximately)
- 1 green chilli, finely chopped
- 1 large onion, sliced
- 200g/7oz Brussels sprouts, halved, boiled until al dente
- 100g/3½oz fine green beans, boiled until al dente, finely chopped
- 250g/9fl oz plain yoghurt
- 2 tbsp finely chopped fresh mint
- half lime, juice only
- salt and freshly ground black pepper
- Half-fill a deep heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the gram flour into a large mixing bowl. Gradually add the water to the flour, whisking well to form a batter with a consistency similar to pouring cream.
- Add the chilli and mix well. Set aside in a cool place.
- Meanwhile, heat two tablespoons of oil in a frying pan over a medium heat. Add the onion and fry until softened, but not coloured. Drain off the oil and transfer the onion to kitchen paper to drain.
- Place the sprouts and green beans into a bowl. Add the fried onion and mix well.
- Take tablespoon-sized amounts of the sprout mixture and dip into the batter to coat completely.
- Carefully add the battered sprout mixture into the pan of hot oil and cook until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper. Repeat to use up all of the sprout mixture.
- For the yoghurt dressing, mix the yoghurt with mint and lime juice in a bowl. Season, to taste, with salt and freshly ground black pepper.
- To serve place the bhajis into a serving bowl with the yoghurt dressing alongside for dipping.