Add the cut halloumi and sliced Brussels sprouts into a bowl
Coat them with the cumin seeds, coriander seeds, red chilli powder and flakes, chaat masala, coriander powder and salt to taste
Gradually coat the mixture with the besan flour, add chopped coriander and then add the water to form a lightly shapeable batter
Deep fry till golden and crispy
Finish with a coating of chaat masala and serve with tamarind chutney
