Fennel Bhaji

Ingredients

2 bulbs of fennel
200gr gram flour (chick pea flour)
1tbsp rice flour
1tsp baking powder
½ tsp fine chopped fresh mild red chilli
½ tsp gr. Turmeric
½ tsp gr. Cumin
½ tsp gr. Coriander
¼ tsp fennel seeds, toasted in a dry pan – then coarsly crushed
100ml +/- cold water
Salt

Method

  • mix all the dry ingreds in a bowl. Mix in the red chilli and water to make a smooth batter.
  • Trim the fennel and shred ‘wafer thin’ sprinkle with a little salt then mix into the batter.
  • Heat veg oil in a wok.
  • Gently drop dst spoonfuls of the bhaji mix in the oil and cook till golden turning them from time to time to colour evenly.
  • Drain well on kitchen paper. Sprinkle with a little more salt to keep crispy.
  • Serve with plain yoghurt mixed with fine diced cucumber and fresh coriander.