| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Emp, Ready stead | 2 | Servings |
INGREDIENTS
| 200 | g | Plain flour |
| 2 | t | Ground turmeric |
| 2 | t | Curry powder |
| 2 | t | Ground ginger |
| 2 | t | Cumin seeds |
| 250 | Water | |
| Sunflower oil for deepfrying | ||
| 2 | Carrots | |
| 100 | g | Paneer |
| 1 | T | Plain flour, seasoned 1 to |
| 1 | T | Snipped chives |
| 50 | Greek yoghurt |
INSTRUCTIONS
2 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 465
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 1898mg
Potassium: 551.8mg
Carbohydrates: 96.5g
Fiber: 6.7g
Sugar: 4.1g
Protein: 11.4g