Fennel and Mustard Seed Pakoras

Ingredients
750g can of mixed beans (eg. small red kidney, baby lima, garbanzo, great northern)
1 – 2 tablespoons gluten-free self-raising flour (I use FG Roberts)
1 tablespoon dried fennel seeds
3 teaspoons dried yellow mustard seeds
1 teasp turmeric
1 teasp ground coriander
1 teasp ground cayenne pepper
1 teasp ground cumin
2 tablespoons vegetable or canola oil
sesame seeds, optional
vegetable oil for deep-frying (eg. sunflower)

Method
1. Drain and wash the beans. Put them into a food processor – add water until the mixture starts to move/blend easily (but is still a thick, heavy dough-ish consistency, not runny). Add flour and blend thoroughly, until a smooth consistency.
2. Heat the 2 tablespoons of oil in a small pot. Add the mustard and fennel. Cook at high temperature until the mustard seeds start popping, then quickly add other spices. Take off the heat and add to the food processor, and blend until combined/evenly dispersed (the fennel seeds won’t break down).
3. Heat up oil for deep-frying. Roll mixture into balls in the palm of your hand, roll the balls in sesame seeds, coating them and pressing firmly so they stay on (optional), then deep-fry the balls in hot oil until golden brown. Drain on rack or paper towels.
4. Serve with fresh coriander, and sauces (sweet chilli and kecap manis). This recipe makes more than enough for four people – for an entrée or snack.

Pakoras without seeds:
26442766 887683b3a0 Fennel and Mustard Seed Pakoras

You could use channa flour + a little starch (eg. potato or tapioca) and a pinch of baking powder in place of the gluten-free SR flour.

pixel Fennel and Mustard Seed Pakoras
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