Masala Halloumi Chips with Nimbu Mayo My Baba 25 November, 2018 Food, Recipes I first tasted halloumi chips at one of my city pop up events when the chef in the kitchen was preparing his Turkish-inspired Street Food counter for lunch service. I was wowed by the 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. Eating halloumi chips was like the cheese gods had answered all my prayers. My version of the recipe uses spices which are put through the flour just to give it that extra bit of masala and spice flavour. Combined with my luscious spiced nimbu (lemon) mayo, it’s a fusion which is beyond compare. Serves 4-5 Ingredients Halloumi Chips 75g plain flour 2 x 225g block halloumi, cut into fries/chips Oil for deep frying Spices ½ tsp coriander powder ½ tsp red chilli powder ½ tsp garam masala ½ tsp white pepper powder ½ tsp garlic powder Spiced Nimbu Mayo 4 tbsp mayonnaise Pinch of salt 1 tbsp lemon juice, fresh Spices ½ tsp cumin powder ¼ tsp red chilli powder ¼ tsp chaat masala 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 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 from Dip in Brilliant by Celebrity Chef, Dipna Anand.