2fennel roots, cut into 4 cm lengths and 1 cm thick
2-3green chillies, finely chopped (optional)
2potatoes cut lengthways into 1 cm thick chips
5-6tablespoonchickpea (gram) flour, roasted in 2 tbsp of oil for 2 minutes
1-2teaspoonground cumin and coriander seed mix
1-2tablespoonfresh coriander, finely chopped
Heat the oil in a medium-sized pan. When it is hot, add the mustard seeds and cover.
After the seeds have popped, add asafoetida and cook for a few seconds. Add the peanuts and fry for a minute, then add the chopped fennel.
Stir the mixture, allowing the fennel to cook for a couple of minutes. Add chillies and chopped potatoes, stir everything together, cover and turn the heat to low.
Allow to cook, stirring occasionally, until the potatoes are cooked, adding 1 tablespoon of water if necessary.
Add the roasted chickpea (gram) flour, stir, cover and allow the chickpea flour to cook for a couple of minutes, still on a low heat and stirring occasionally to make sure nothing sticks at the bottom. Then add the ground cumin and coriander seed mix.
Remove from heat, add lemon juice and sprinkle with freshly chopped coriander and serve. This can be served either hot or cold.