Indian 'Inspired' Snacks

Dice the paneer

Dice the new potatoes

Toast the almonds

Chop the coriander

Defrost the Indian salad

Defrost the hasslebacks

Deep fry the pappadums

Deep fry the chickpeas

1. In a pan over a medium heat fry the paneer with the garam masala and mukhani paste, add the cream and spinach, bring to a gentle boil - set toone side

2. In a bowl mix together the chopped new potato, chickpeas, almonds, lemon juice, coriander and half the chilli powder.

3. In another bowl mix together the hassleback potatoes with the tandoori ketchup and chilli - transfer to a baking tray and roast in an oven at200°C for approx. 8mins or until crisp.

4. Deep fry the samosas at 180°C until core temp has been reached - drain onto a papered tray.

5. Bring each component together in bowls on a tray - add the pappadum's to the tray and top with the Indian salad - serve!