Ingredients

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200 gm Plain flour
2 tsp Ground turmeric
2 tsp Curry powder
2 tsp Ground ginger
2 tsp Cumin seeds
250 ml Water
Sunflower oil for deepfrying
2 x Carrots
100 gm Paneer
1 tbl Plain flour, seasoned (1 to 2)
1 tbl Snipped chives
50 ml Greek yoghurt

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Method :

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* 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.