Ingredients (4-6 portions)
- vegetable oil
- fennel seeds (2 ts)
- cumin seeds (2 ts)
- mustard seeds (2 ts)
- Nigella(black cumin) seeds (2 ts)
- Fenugreek seeds / onion seeds (1 ts)
- plain white flour (25 gr)
- chickpea flour (10 gr)
- chili powder (2 ts)
- garlic (6 cloves) : crushed
- ginger (6 cm) : grated
- salt (1.5 ts)
- eggs (4 pieces)
- paneer (600 gr)
For breadcrumbs
- breadcrumbs (200 gr)
- zest of 1 lemon
- 2 Ts of finely chopped fresh coriander
- salt
Preparation
- Preheat the oven to 200ºC and lightly grease a baking tray with oil.
- Breadcrumbs : Put them on a shallow plate and add the lemon zest, coriander and a pinch of salt, then mix thoroughly. Put aside.
- Batter : grind the fennel, cumin, mustard, Nigella and fenugreek seeds to a powder in a grinder. Put the flours into a bowl and add the ground spices, chili powder, garlic, ginger and salt, and mix thoroughly. In a separate bowl, beat the eggs and whisk them into the flour mixture little by little.
- Cut the paneer into strips around 2cm thick and 6-8cm long.
- Dip a piece of paneer in the batter, allow any excess to drip off, then coat it with breadcrumbs.
- Transfer the paneer fingers to the baking tray and bake them for 12-15 minutes.
- Serve with tomato chutney.