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Snack · Indian-inspired

Crispy Brussels Sprouts Chaat

This is a shareable chaat built around crisp-edged Brussels sprouts instead of fried papdi. Sweet, tangy and cooling toppings go on at the last minute so the roasted leaves keep their texture.

Prep
15 min
Cook
25 min
Total
40 min
Yield
Serves 4
Oven-roastedSharing plateTrending-style

Make it

Method

  1. Heat the oven to 225°C. Toss sprouts with oil and a small pinch of salt.

  2. Arrange cut-side down and roast for 20–25 minutes until tender with crisp dark edges.

  3. Pile on a serving plate and drizzle lightly with mint curd and tamarind chutney.

  4. Finish with pomegranate, chaat masala, chilli and coriander; serve immediately.

Kitchen notes

  • Dry sprouts well after washing for better roasting.
  • Serve toppings on the side if the plate will sit for more than a few minutes.

From the Growmine catalog

Featured produce

Brussels SproutsView current product →PomegranateView current product →

Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.

Before you cook

Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.