1 For the Batter: Sieve the flour, ground turmeric, curry powder and ground
ginger into a bowl. Add the cumin seeds and water and whisk to a smooth
batter.

2 Heat a small pan 1/3 filled with sunflower oil. Peel and thinly slice the
carrots. Cut the paneer into 1cm cubes.

3 Coat the carrots and paneer in flour and dip in the batter. Deep fry for
2-3 minutes until the batter is crisp and golden, and the vegetables and
paneer cooked through. Drain on kitchen paper.

4 In the meantime, prepare the dip. Simply stir the chives through the
greek yoghurt and spoon into a nice serving dish. Arrange the deepfried
carrots and paneer around the edge on a plate.