SERVES - 6
Asparagus chopped- 2cups, Vegetable oil-1tbsp, salt- 1tbsp, Sliced bread-2nos, Milk-50ml, Chopped ginger-1tbsp, Chopped coriander-3tbsp, crushed fennel- 1tbsp, Crumb, Almond flakes, Oil for frying
For dipping slurry
*Cornflour- 2 cup
*Water-1 ½ cup
1-Peel the asparagus and remove the woody bottom part. Slit the asparagus in two & chop.
2-In thick bottomed pan sweat the asparagus in oil ensuring it is soft to bite. Season the asparagus with salt.
3- Take white sliced bread trim the sides. Soften the sliced bread by sprinkling little milk.
4-Crumble the bread with hand and add to the asparagus mixture.
5-Combine the mixture once again and add ginger, corianderandcrushed fennel to the mixture.
6- Divide the mixture evenly in thirty grams each; shape them like a round tikkis.
7-Refrigerate the Tikkiesfor thirty minutes.
8-Combine crumbs and almond flakes.
9-Make slurry with flour and water .Ensure the slurry is not very watery.
10-Dip the asparagus tikkis in the slurry and coat it with the crumb & almond mixture. Allow them to rest for 15minutes in a refrigerator. Repeat the process (for twice crumbing).
10-Deep fry the crusted gallets in moderate temperature oil till it is evenly colored and has a nice crust.