In a large pan, add enough water, and little salt. Add whole fennel bulbs, and boil for 12-15 minutes, till the fennel bulbs start getting tender.Drain the water, cool, and carefully slice the Fennel bulbs.Do not slice them too thin, otherwise they will start falling apart.
In a bowl, make a paste of chickpea flour (besan) and water . Add a little salt, and cayenne pepper.
In another bowl- Mix bread crumbs, grated parmesan, salt, pepper and fennel seeds.
Dip the slices first in Chickpea flour paste, then coat these in breadcrumbs /cheese mix, and shallow fry in oil, turning once, to make sure both sides are cooked nicely.
To serve, squeeze lemon on the fritters, sprinkle parsley/ coriander and serve with the hot pepper dip.