Fennel-spiced Punjabi mini ‘doughnuts’
Makes: 16
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Fennel-spiced Punjabi mini ‘doughnuts’
Recipe by Anjum Anand
Makes: 16
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
85Kcal
Fat
5gr
Saturates
1gr
Carbs
9gr
Sugars
4gr
Fibre
0gr
Protein
1gr
Salt
0.01gr
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Ingredients
- 100g plain flour
- ½ tsp baking powder
- ¾ tsp fennel seeds, coarsely ground
- 4 tbsp caster sugar
- 2 tbsp ground almonds
- 2ltr vegetable oil, to fry
- 6 tbsp milk or water
Step by step
Get ahead
Best made just before serving.
- Stir together all the dry ingredients in a bowl. Heat a 3cm depth of oil to 180°C (use a kitchen thermometer, available in store) in an open wok or wide saucepan. Once it is hot, add the milk or water to the bowl of dry ingredients; mix well. The batter will be thick.
- With a teaspoon, drop little mounds of the batter into the hot oil. Fry over a moderate heat until a deep golden all over. You will need to flip them as they cook, around 3-4 minutes, and drain on kitchen paper. Serve and eat hot or warm.
Chef quote
My version is light, not too sweet, crispy on the outside and soft on the inside and perfect with a cup of tea or coffee. If you can get hold of black cardamom pods, coarsely grind 1 pod to add with the fennel seeds. They are not widely available but are an absolute delight to cook with and can be found online or in ethnic stores. If you don't have any, you can make these without, they are still delicious just with the fennel. They come together in around 10 minutes so perfect for those of us in a hurry or with last-minute guests.
