Crispy Paneer Pakora & Cherry Tomato Salad

• Meanwhile, slice cucumber into thin half-moons.
• Slice lemon into wedges. Finely chop garlic.
• Thinly slice long chilli (if using). Roughly chop 
coriander. Halve snacking tomatoes.
• Cut paneer into 3cm-thick slices. 

• In a second medium bowl, combine basic sponge 
mix (see ingredients), Mumbai spice blend and 
the salt. Gradually add the water (for the batter) to 
make a batter (it should be thick but pourable).
• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base.
• When oil is hot, dip paneer into batter to coat and 
immediately transfer to pan.
• Cook pakora in batches until golden, 2-4 minutes 
each side. Transfer to a paper towel-lined plate and 
season with a pinch of salt.
TIP: Add extra oil if needed so the pakora does not stick 
to the pan.  

• Crush long chilli (if using), garlic, half the coriander 
and a pinch of salt with a pestle and mortar until it 
resembles a fine paste.
• Transfer to a small bowl, then add Greek-style 
yoghurt, a generous squeeze of lemon juice and a 
splash of water. Stir until well combined.
TIP: Some like it hot, but if you don’t just hold back on 
the chilli. 
TIP: If you don’t have a pestle and mortar, finely chop 
ingredients to form a chunky, rustic sauce! 

• Drain pickled onion.
• In a large bowl, combine gourmet leaf mix, pickled 
onion, cucumber, tomatoes and a drizzle of olive 
oil. Season to taste with salt and pepper.