SPICED PANEER AND AUBERGINE FRITTERS

Prep time 30 mins Cooking time 15 mins Serves 6

500g large aubergine, cut into 1 inch pieces 2 tbsp vegetable oil

1 tbsp cumin seeds

300g besan (chickpea flour)

1 tbsp ground coriander

2 tsp garam masala powder

375ml water

200g paneer, cut into 1 inch pieces Vegetable oil, for deep frying

Preheat oven to 200°C. Line a roasting pan with baking paper. Combine aubergine, oil and cumin seeds in pan; season. Roast for 30 mins, stirring halfway through cooking time or until golden. Reduce oven to 100°C.

Whisk chickpea flour, ground coriander and garam masala in a medium bowl to combine. Whisk in the water until just combined. Season. Stir in aubergine and paneer.

Heat oil in a deep frying pan until medium hot. Deep fry individual pieces of aubergine and paneer, in batches, allowing excess batter to drain off before adding to the oil, for 3 minutes, turning halfway through cooking, or until golden.

Remove with a slotted spoon; drain on paper towel. Season with salt. Serve fritters with chutney of your choice.