(Serves 4)


For the batter:

  • 200g chickpea flour
  • 1 tbsp cumin seeds, toasted

For the curry ketchup:

  • 4 tbsp tomato ketchup
  • 1 tbsp curry powder
  • 1 tbsp mango chutney

To fry:

  • 460g paneer 
  • 50g chickpea flour
  • 2l vegetable oil

 To serve:

  • 4 tbsp yoghurt
  • ¼ bunch mint
  • ½ tbsp curry powder
  • 1 tbsp black onion seeds



1. Preheat a deep fryer to 180°C (360°F).


2. In a large mixing bowl, beat 300ml (10.1floz) of water into the chickpea flour slowly, making sure not to get any lumps. We are looking for a loose, pancake batter-like consistency.


3. Tip in the cumin seeds, season with salt and set aside for later.


4. Mix ketchup, curry powder and chutney together in a small bowl. Load it into a piping bag if you are feeling fancy.


5. Cut the paneer into 1cm thick batons.


6. Dust the paneer in chickpea flour, tap off any excess and dunk them into the cumin spiced batter.


7. Fry the battered paneer in the hot oil for around 5-7 minutes, until golden. You may have to do this in batches. Drain on a paper towel-lined plate then pile onto a plate. 


8. Drizzle over the curry ketchup, yoghurt and finish with mint, a dusting of curry powder and loads of black onion seeds. Tuck in!


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