SPICED PA­NEER & EG­G­PLANT FRIT­TERS

Your Home and Garden - - Finders Fi -

SERVES 6

IN­GRE­DI­ENTS

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.

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