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.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 2|
|Calories from Fat: 17 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 50.7mg||2 %|
|Potassium 405.3mg||11 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 82.4g|
|Protein 12g||17 %|
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Calories per serving: 421
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