Artichoke and Fennel Pakoras
You may try this with artichoke bottoms if you can find them, and garnish them with a dab of béarnaise sauce.
SERVES 4
Combine the chickpea and self-rising flours with the spices. Whisk water into flour mixture until smooth, then stir in salt.
Heat oil to 375°F in a deep fryer or large pot.
Dip artichoke and fennel slices individually in batter, let excess drip off, then drop carefully into the hot oil.
Cook about 3 minutes, then remove from oil with a slotted spoon or tongs. Cook in batches and don't overcrowd.
Drain on paper towels and serve immediately.
Artichoke Leaf Pakoras . . . . . . . . . . . . . . . . . . . .
Steam a whole artichoke and then let it cool. Pull the leaves out and lay them on paper towels to dry any moisture off them. Dip the edible ends into pakora batter and fry them in the same manner as above, but for only 1 minute. Don't eat the whole leaf, just the battered end.
