| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”