Ingredients
- 1 lb brussels sprouts
- 1/4 cup besan gram flour
- 6 garlic cloves, grated
- 1 teaspoon kosher salt
- 1/3 teaspoon ground turmeric
- 2 teaspoons kashmiri red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon ajwain/carom seeds
- 2-3 Tablespoons olive oil
- 1 Tablespoon lemon juice
Instructions
1. Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef’s knife or the slicer attachment in a food processor.
2. Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper.
3. Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined. (TIP: Using disposable cooking gloves helps distribute the spices evenly without coating or staining your hands with the spice mixture)
4. Drizzle olive oil all over and mix again.
5. Spread the mixture evenly on the baking tray.
6. Bake for 20 minutes stirring halfway through. Bake more in 2 to 3 minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent extra browning.
Air Fryer Method
1. Preheat the air fryer at 400 F.
2. Line the air fryer basket with parchment paper. Spread half of the brussels sprouts. Air fry at 370 F for 15 minutes mixing and spreading halfway through.
3. Repeat with the remaining half
