Paneer amritsari

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

Blend together into a paste.

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

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.

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.

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

Serve at once accompanied by the remaining coriander chutney.