Go Back
Print Recipe

Smashed Brussels Sprouts Chaat

The perfect blend of savoury, spicy and tangy chaat with a base of smashed roasted brussels sprouts, and layers of yogurt, chutneys and crunchy garnish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Fusion, Indian
Keyword: brussels sprouts, chaat, indian food, indian recipes
Servings: 4

Ingredients

Smashed Roasted Brussels Sprouts

  • 15 brussels sprouts
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • pinch hing
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 tsp corn starch
  • 1/4 cup water
  • 1 tsp salt (boiling)

Tamarind-Date Chutney

  • 4 medjool dates
  • 2 tsp coconut sugar
  • 2.5 tbsp tamarind paste or sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1.5 tsp lemon juice
  • 1/2 cup warm water

Mint-Coriander Chutney

  • 2 tbsp mint leaves
  • 1/2 green chili
  • 1/2 cup coriander leaves
  • 1/4 tsp ground cumin
  • 1 tsp lemon juice
  • 1/2 tsp ginger paste
  • 2 tbsp peanuts
  • 1 tsp salt

Toppings

  • 1/4 cup pomegranate pearls
  • 2-3 tbsp sev
  • 3 tbsp vegan yogurt (with salt)
  • 1/2 tsp chaat masala
  • 1/2 tsp chili powder
  • handful coriander

Instructions

  • Bring water to a boil. Add 1 tsp salt to the water.
  • Remove the tough ends of the brussels sprouts and any discoloured leaves. Boil brussels sprouts for 10 minutes and drain excess water. Keep the water to use in other steps of the recipe.
  • Make seasoning by combining olive oil, nutritional yeast, hing, chili powder, black pepper, salt, corn starch and water. Whisk until well combined.
  • Place each brussels sprout on a baking tray and gently flatten it with the bottom of a glass or a plate. You can also use centre of your palms to do so.
  • Preheat the oven to 425°F (220°C). Arrange the smashed sprouts on a baking sheet lined with parchment paper. Brush with the seasoning on both sides.
  • Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
  • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
  • Repeat the same process for the mint-coriander chutney.
  • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
  • Arrange the roasted brussels sprouts on a large serving plate. Drizzle the whisked yogurt, and sprinkle some chaat masala and chili powder.
  • Drizzle the tamarind chutney, and mint-coriander chutney over the sprouts.
  • Sprinkle some pomegranate seeds evenly on top. Add a generous handful of sev for crunch and coriander to taste. Serve!