In a small saucepan, melt together the hot sauce and the butter. Set aside to cool slightly.
Fill a large, heavy based pan no more that 1 third full with vegetable oil and place over a medium high heat. Do not leave this pan unattended at any time.
Place the breadcrumbs in a bowl. In another bowl, mix together the gram flour, water and all the spices to make a smooth batter.
One by one, dip the sprouts into the batter and then into the breadcrumbs, making sure they are evenly coated.
When the oil is hot, fry the sprouts, in batches, until golden brown. Remove from the pan and drain on a plate lined with kitchen paper.
Sprinkle the cooked bites with sea salt and serve with the hot sauce for dipping.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...