SPICED PANEER & EGGPLANT FRITTERS
1 large eggplant, cut into 2.5cm cubes 2 Tbsp vegetable oil
1 Tbsp cumin seeds
2 cups chickpea flour
1 Tbsp ground coriander
2 tsp garam masala
1½ cups water
200g paneer cheese, cut into 2.5cm cubes Vegetable oil, for deep-frying
1 medium lime, cut in half or wedges 1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh coriander leaves ½ cup water
½ cup shredded coconut
2 spring onions, chopped coarsely
1 fresh green chilli, chopped coarsely
2 Tbsp lime juice
1 tsp ground cumin
1 Preheat oven to 200°C. Line a roasting pan with baking paper. Combine eggplant, oil and cumin seeds in pan and season. Roast, stirring halfway through cooking time, for 30 minutes or until golden. Reduce oven to 100°C. 2 Meanwhile, place coconut mint chutney ingredients in a food processor and blitz until smooth. Season to taste.
3 Whisk chickpea flour, ground coriander and garam masala in a medium bowl to combine. Whisk in the water until just combined. Season. Stir in roasted eggplant and paneer.
4 Fill a large saucepan one-third full with oil and heat to 180°C (or until a cube of bread browns in 10 seconds). Place individual pieces of eggplant and paneer into hot oil, allowing excess batter to drain off first. Fry in batches for 3 minutes or until golden, turning halfway through cooking. Remove with a slotted spoon and drain on paper towel. Season with salt.
5 Serve fritters with chutney and lime wedges.