* Mix all the ingredients together and add the flour slowly to create a thin batter coating.
* Form into little balls and deep fry in corn oil at 160C until golden.
Ajwaini Paneer tikka Ingredients 500g paneer cut in to 1" cubes Bamboo skewers, soaked in cold water Clarified butter for brushing Chaat masala Marinade ' tbsp garlic and ginger paste 1 heaped tsp Ajwain (carom seeds) lightly toasted and coarsely crushed 1 tbsp yoghurt 1 tsp ground Kashmiri chilli 1 tsp ground mango powder ' tsp salt Pinch of black volcanic salt 1 tbsp gram flour 1 tbsp double cream Generous sprinkle of garam masala Lime juice to taste Method * Mix all the ingredients together for the marinade, pour over paneer cubes and place in fridge to marinade for 2 hours.
* Place on bamboo skewers, and grill under medium heat until evenly coloured; occasionally brush with clarified butter. * Once cooked, dust with chaat masala, serve with mint chutney.