Fennel and potato stir-fry with peanuts

November 08, 2015

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  1. 3-4 tablespoon sunflower oil
  2. 1 teaspoon mustard seeds
  3. ½ teaspoon asafoetida
  4. 2-3 tablespoon peanuts
  5. 2 fennel roots, cut into 4 cm lengths and 1 cm thick
  6. 2-3 green chillies, finely chopped (optional)
  7. 2 potatoes cut lengthways into 1 cm thick chips
  8. 5-6 tablespoon chickpea (gram) flour, roasted in 2 tbsp of oil for 2 minutes
  9. 1-2 teaspoon ground cumin and coriander seed mix
  10. 2 tablespoon lemon juice
  11. 1-2 tablespoon fresh coriander, finely chopped


  1. Heat the oil in a medium-sized pan. When it is hot, add the mustard seeds and cover.
  2. 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.
  3. 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.
  4. Allow to cook, stirring occasionally, until the potatoes are cooked, adding 1 tablespoon of water if necessary.
  5. 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.
  6. Remove from heat, add lemon juice and sprinkle with freshly chopped coriander and serve. This can be served either hot or cold.