When Brussels sprouts are in season be sure to get some from your local farmers’ market. They will be at their sweet peak. In this recipe, grating the Brussels sprouts makes them cook faster, and gives you more of the desirable crispy bits. This recipe could also work as a topping on rice or as a side dish.
MAKES 30 PITAS
PREHEAT OVEN 500ºF… GET OUT THE FOOD PROCESSOR
1 LB Brussels sprouts
3 TB olive oil
s + p
Remove Brussels sprouts stems, cut in half. Grate in a food processor. In a large bowl, toss Brussels sprouts in oil, season with s + p. Spread out onto baking pan. Roast for 10 min on the oven’s top shelf. Check on it to make sure it does not burn.
FRY THE PANEER
12 oz paneer, cut into 1/4-inch slices
Lightly grease a skillet with oil. Heat over medium-high heat. Add cheese, brown each side, about 1.5 to 2 min apiece. Cut each slice into 1/4-inch cubes. Toss with the Brussels sprouts.
MAKE THE YOGURT SAUCE
3/4 CUP plain yogurt
Juice and zest from 1/2 lemon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
In a small bowl, mix ingredients together. If you use Greek yogurt, add a little water to thin out the sauce.
PUT IT ALL TOGETHER
mini pita breads, cut in half
paneer Brussels sprouts mixture
Put a little of the sauce into the cavity, fill with the paneer Brussels sproust mixture and top with a little more sauce. Line up on a long platter.
See more recipes for creating cool, mod, Indian-inspired bites in 08 India Calling