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. 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.