Snack · Indian-inspired
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.
Make it
Heat the oven to 225°C. Toss sprouts with oil and a small pinch of salt.
Arrange cut-side down and roast for 20–25 minutes until tender with crisp dark edges.
Pile on a serving plate and drizzle lightly with mint curd and tamarind chutney.
Finish with pomegranate, chaat masala, chilli and coriander; serve immediately.
From the Growmine catalog
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