Deep fried carrot and paneer in spicy batter with dip

2 servings

Ingredients

Quantity Ingredient
200 grams Plain flour
2 teaspoons Ground turmeric
2 teaspoons Curry powder
2 teaspoons Ground ginger
2 teaspoons Cumin seeds
250 millilitres Water
Sunflower oil for deepfrying
2 Carrots
100 grams Paneer
1 tablespoon Plain flour; seasoned (1 to 2)
1 tablespoon Snipped chives
50 millilitres Greek yoghurt

Directions

1 For the Batter: Sieve the flour, ground turmeric, curry powder and ground ginger into a bowl. Add the cumin seeds and water and whisk to a smooth batter.

2 Heat a small pan ⅓ filled with sunflower oil. Peel and thinly slice the carrots. Cut the paneer into 1cm cubes.

3 Coat the carrots and paneer in flour and dip in the batter. Deep fry for 2-3 minutes until the batter is crisp and golden, and the vegetables and paneer cooked through. Drain on kitchen paper.

4 In the meantime, prepare the dip. Simply stir the chives through the greek yoghurt and spoon into a nice serving dish. Arrange the deepfried carrots and paneer around the edge on a plate.

Converted by MC_Buster.

Per serving: 52 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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