Crispy Besan Brussels Sprouts Recipe – Indian Spiced & Air Fryer Friendly

Last Updated on 2 months by Neha Deshmukh

Crispy Besan Brussels Sprouts Recipe – Indian Spiced & Air Fryer Friendly

Hey everyone! I’m so excited to share this recipe with you – it’s become a total obsession in my kitchen lately. I stumbled upon this combination a few months ago, wanting to give Brussels sprouts a little Indian twist, and honestly? It’s a game changer. These aren’t your grandma’s boiled Brussels sprouts! We’re talking crispy, flavorful, and seriously addictive little bites.

Why You’ll Love This Recipe

Let’s be real, Brussels sprouts sometimes get a bad rap. But trust me on this one. Coating them in a vibrant blend of Indian spices and then baking (or air frying!) them to golden perfection transforms them into something truly special. They’re crunchy, savory, a little bit spicy, and totally satisfying. Plus, they’re surprisingly easy to make! This recipe is perfect as a side dish, a snack, or even a party appetizer.

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 lb Brussels sprouts
• ¼ cup besan (gram flour) – about 85g
• 6 cloves garlic, grated
• 1 teaspoon kosher salt
• ⅓ teaspoon ground turmeric – about 1.5g
• 2 teaspoons Kashmiri red chili powder – about 8g
• 2 teaspoons coriander powder – about 8g
• 1 teaspoon ajwain (carom seeds)
• 2-3 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Besan (Gram Flour): What is besan, you ask? It’s a flour made from ground chickpeas and is a staple in Indian cooking. It gives these sprouts a lovely, slightly nutty flavor and helps them get incredibly crispy. You can usually find it in Indian grocery stores or online.

Kashmiri Red Chili Powder: Don’t skip this one if you can help it! It’s known for its vibrant red color and its mild heat. It adds a beautiful hue to the sprouts without making them overwhelmingly spicy.

Ajwain (Carom Seeds): These little seeds pack a punch! They have a unique, thyme-like flavor with a hint of bitterness, and they’re known for their digestive benefits. It’s a flavor I grew up with, and it just works with the Brussels sprouts.

Brussels Sprouts: When choosing Brussels sprouts, look for firm, bright green heads. Avoid any that are yellowing or have black spots. Smaller sprouts tend to be sweeter and more tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry your Brussels sprouts. Then, trim the stems and thinly slice them. You can do this with a chef’s knife, or if you want to save some time, use the slicing attachment on your food processor.
2. Preheat your oven to 400°F (200°C). Line a 9×13 inch baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
3. In a large bowl, combine the shaved Brussels sprouts, besan, grated garlic, salt, turmeric, Kashmiri red chili powder, coriander powder, and ajwain.
4. Now, the fun part! Massage the spices into the sprouts until they’re evenly coated. Really get in there with your hands – this is how you build flavor.
5. Drizzle the olive oil over the mixture and mix thoroughly. You want everything nicely coated.
6. Spread the mixture evenly on the prepared baking tray. Bake for 20 minutes, giving them a good stir halfway through to ensure even cooking.
7. For extra crispiness, you can bake for another 2-3 minutes at 370°F (180°C), but keep a close eye on them to prevent burning!

Expert Tips

• Don’t overcrowd the baking tray! This will steam the sprouts instead of roasting them. If necessary, bake in two batches.
• Grating the garlic releases more flavor than mincing it.
• A little bit of lemon juice brightens up the whole dish.

Variations

Vegan Adaptation: This recipe is already naturally vegan!

Gluten-Free Confirmation: Absolutely gluten-free – besan is a naturally gluten-free flour.

Spice Level Adjustment (Mild to Spicy): If you’re sensitive to spice, reduce the Kashmiri red chili powder to 1 teaspoon. For a real kick, add a pinch of cayenne pepper!

Festival Adaptation (Diwali Snack): These make a fantastic Diwali snack! They’re crunchy, flavorful, and perfect with a cup of chai.

Air Fryer vs. Oven Baking

Want a quicker route to crispy sprouts? The air fryer is your friend! Preheat your air fryer to 400°F (200°C). Cook the sprouts in batches at 370°F (180°C) for about 15 minutes, shaking the basket halfway through. The air fryer gives them an even more intense crunch.

Serving Suggestions

These are amazing on their own as a snack, but they also pair beautifully with:

• Dal and rice
• Roti or naan
• Grilled chicken or fish
• A cooling yogurt dip (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose some of their crispness. You can try reheating them in a dry skillet or air fryer to crisp them up again, but they’re best enjoyed fresh.

FAQs

What is the best way to prepare Brussels sprouts for this recipe?

Thinly slicing them is key! It maximizes surface area for crisping and makes them easier to eat.

Can I use a different flour instead of besan?

While besan is ideal, you could try using rice flour as a substitute, but the flavor and texture won’t be quite the same.

What does ajwain taste like and can I substitute it?

Ajwain has a unique, slightly bitter, thyme-like flavor. If you can’t find it, you can omit it, but it does add a special something to the dish.

How can I adjust the spice level of this dish?

Reduce or increase the amount of Kashmiri red chili powder, or add a pinch of cayenne pepper for extra heat.

How long will these Brussels sprouts stay crispy after baking?

They’re best enjoyed immediately, but they’ll stay relatively crispy for about 30 minutes. After that, they’ll start to soften.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!