We have been making these lovely Bhajis for years, we have even been on Countryfile demonstrating how to do it, but the video is lost and so I am giving the recipe out on the Blog for you to try. It only takes 10 minutes to make these scrumptious golden bhajis, you can serve them with plain yoghurt or maybe a Raita made with Wild Garlic..
Dandelion flowers open with the sun and close up overnight or when it rains. On sunny April days it’s often easy to find lots of lovely open flowers and these are the ones to collect.
Dandelion Bhajis and Wild Garlic Raita
You will need a deep pan to hold the frying oil and a thermometer to keep a check on the oil temperature.
Dandelion Bhajis – makes approx 15
- 200g gram flour
- ¼ tsp Bicarbonate of soda
- A pinch of salt
- ½ tsp chilli powder
- 1 tsp Cumin seeds
- 45 large dandelion flower heads
- 1.5 litres sunflower oil for deep frying
Put all the dry ingredients except the dandelions in a bowl and mix. Stir in approximately 100ml of cold water to make a thick batter, now put the dandelions into the batter and mix well to coat.
Heat your deep frying oil to 185 degrees C and then gently drop spoonfuls (about 3 flowers) of the batter covered flowers into the oil. Deep fry for 2-3 minutes until golden, remove from the oil, drain on kitchen paper and serve seasoned with salt.Wild Garlic Raita
- 400ml soured cream/crème fraiche
- 1 bunch wild garlic washed and chopped
- 5cm piece of cucumber chopped very small
- Salt and pepper
Mix all the ingredients together and season to taste.