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Halloumi Chips are easy-to-make deep-fried cheese fingers that were gooey on the inside and deliciously crisp on the outside. They are loaded with oodles of calcium and are low in carbs and tasty at the same time. A popular Turkish street food item with desi spices, this recipe by celebrity chef Dipna Anand is a must try.
This recipe uses spices which are put through the flour just to give it that extra bit of masala and spice flavour. Combined with luscious spiced nimbu (lemon) mayo, it’s a fusion which is beyond compare.
Serves: 3-4
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Halloumi Chips
Ingredients
Plain flour: 75g
Halloumi blocks cut into: 2 x 225g
Fries/chips Oil for deep frying
Coriander powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Garam Masala: 1/2 tsp
White Pepper Powder: 1/2 tsp
Garlic Powder: 1/2 tsp
Garnish suggestion
Herbs
Handful of pomegranate pearls
A few mint leaves, chopped
Halloumi Chips method
Mix the plain flour with coriander powder, red chilli powder, garam masala, white pepper and garlic powder in a mixing bowl. Toss the halloumi pieces into the flour mixture until well coated. Heat the oil in a frying pan until about 175°C. Carefully lift out one-third of the halloumi from the flour and lower into the oil. Cook for 2 minutes until crisp and golden. Drain on kitchen towel. Repeat the process for the remaining two-thirds of the Halloumi.
Spiced Nimbu Mayo
Ingredients
Mayonnaise: : 4 tbsp
Pinch of salt
Lemon juice, fresh: 1 tbsp
Cumin Powder: 1/2 tsp
Red Chilli powder: 1/2 tsp
Chaat Masala: 1/2
Spiced Nimbu Mayo Method
To make the spiced lemon mayo, mix together all the ingredients, combine well and garnish as desired.
Serve the halloumi fries with the zesty spiced mayo on the side or squeezed over the fries. Garnish with pomegranate pearls and fresh chopped mint leaves. It’s simply yummy.
( Recipe Courtesy: Chef Dipna Anand)
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