We have been making these lovely Bhajis for years, we have even been on Countryfile demonstrating how to do it.
Prep: 45 mins
Cook: 15 mins
Wild Garlic, Dandelion, Cep
Ingredients
200g gram flour
1/4 tsp Bicarbonate of soda
A pinch of salt
1/2 tsp chilli powder
1 tsp Cumin seeds
45 large dandelion flower heads
1.5 litres sunflower oil for deep frying
400ml soured cream
1 bunch wild garlic
5cm piece of cucumber
Salt and pepper
Method
Dandelion Bhajis (makes approx 15): Mix 200g gram flour, 0.25 tsp bicarb, pinch salt, 0.5 tsp chilli powder, 1 tsp cumin seeds. Stir in approx 100ml cold water to a thick batter. Add 45 large dandelion flower heads. Heat deep frying oil to 185C, drop in spoonfuls and fry 2-3 mins until golden. Drain and season with salt. Wild Garlic Raita: Mix 400ml soured cream/creme fraiche with 1 bunch chopped wild garlic, 5cm finely chopped cucumber, salt and pepper.