Paneer amritsari

Method

1. First make the coriander chutney. Place the coriander, chillies, mango, lemon juice and salt in a food processor.

2. Blend together into a paste.

3. Sandwich together slices of paneer with some of the coriander chutney.

4. Now make the batter. In a mixing bowl, mix together the ginger paste, garlic paste, ajwain, chilli, gram flour, bicarbonate and salt. Whisk in just enough water to form a thick, lump-free batter.

5. Heat the oil for deep-frying in a wok or deep-fat fryer. Dip each paneer 'sandwich' into the batter just before frying. Fry in batches until crisp and golden brown.

6. Remove the deep-fried paneer from the oil using a slotted spoon and drain on kitchen paper. Sprinkle over the chaat masala.

7. Serve at once accompanied by the remaining coriander chutney.

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Ingredients

500g paneer, thinly sliced
vegetable oil, for deep-frying
1 tsp chaat masala

For the coriander chutney:

1/2 bunch of fresh coriander, chopped
2-3 green chillies, chopped
1/2 green mango, cubed
2 tbsp lemon juice
Salt

For the batter:

1 tsp ginger paste
1 tsp garlic paste
1 tsp ajwain seeds
1 tsp red chilli powder
200g gram (chick-pea) flour
large pinch of Bicarbonate of soda
Salt

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