Deep-fried brussels sprouts chaat masala salad

Chaat masala is an Indian spice mix that is traditionally sprinkled over fried street snacks to give them a zing. Although it has quite a few ingredients, it's incredibly easy to make if you have a pestle and mortar or spice blender and will keep happily for at least a month so you can use it a couple of times.

We've combined it here with delicious deep-fried brussels sprouts, crunchy vegetables, the sweet citrussy kick of tangerines and fragrant coriander so you have a series of mini-explosions in your mouth. If you're missing a few things, don't worry - substitute them with whatever feels right, just make sure you have nice balance of textures, sweet and savoury. 

Deep-fried Brussels sprouts chaat masala salad

Deep-fried Brussels sprouts chaat masala salad

Serves 4

Vegetable oil, for frying
200g brussels sprouts, outer leaves removed, halved lengthways (and not washed)
3 tablesoon olive oil
2 handfuls of coriander leaves
2 tangerines, peeled and segments halved
2 heads of fennel, tough outer layer discarded, roughly diced
½ bunch radishes, quartered
Juice of 1 lemon
For the spice mix
1 heaped teaspoon amchoor (sumac is a good alternative)
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon mild chilli powder
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
A pinch of asafoetida

Make the spice mix first by combining all the spices in a small jar. If you need to grind them, do them separately and then combine. This mix will stay fresh in a sealed container for about a month.

Place a deep pan over a medium-high heat and add enough vegetable oil so that it comes 3cm up the sides. When hot, carefully add half the sprouts and stand away from the pan as the sprouts will make the oil spit (make sure they're not wet otherwise the spitting will be particularly energetic). After a few moments, the spitting will calm down and the sprouts should be a golden brown colour. Scoop out onto kitchen paper, scatter with salt and repeat with the remaining sprouts. 

Transfer everything to a salad bowl. Season with salt and pepper, scatter over a teaspoon-ful of the spice blend and squeeze over the lemon juice. Toss with your hands, taste and adjust the seasoning and add more spice if it needs it. Serve as a starter or with a few curries.