Title: Deep Fried Carrot And Paneer in Spicy Batter with Dip
Categories: Ready stead, Emp
Yield: 2 servings

200 g Plain flour
2 ts Ground turmeric
2 ts Curry powder
2 ts Ground ginger
2 ts Cumin seeds
250 ml Water
Sunflower oil for deepfrying
2 Carrots
100 g Paneer
1 tb Plain flour; seasoned (1 to
-2)
1 tb Snipped chives
50 ml Greek yoghurt

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 1/3 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: 1/2
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.