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.