Step 1

Preheat oven to 200°C/400°F. Line a roasting pan with baking paper. Combine eggplant, oil and cumin seeds in pan; season. Roast for 30 minutes, stirring halfway through cooking time or until golden. Reduce oven to 100°C/210°F.

Step 2

Meanwhile, make coconut mint chutney. Process ingredients until smooth. Season to taste. (Makes 1½ cups).

Step 3

Whisk chickpea flour, ground coriander and garam masala in a medium bowl to combine. Whisk in the water until just combined. Season. Stir in eggplant and paneer.

Step 4

Fill a large saucepan one-third full with extra oil; heat to 180°C/350°F (or until a cube of bread browns in 10 seconds). Deep-fry individual pieces of eggplant and paneer, in three batches, allowing excess batter to drain off before adding to the oil, for 3 minutes, turning halfway through cooking, or until golden. Remove with a slotted spoon; drain on paper towel. Season with salt.

Step 5

Serve fritters with chutney.