Servings: 6-8 

Ingredients for Marinating Paneer:  

• 300-400 grams of paneer (cottage cheese) 

• 1/2 teaspoon chilli powder 

• 1/2 teaspoon garam masala 

• 1/2 teaspoon coriander powder 

• 1/4 teaspoon salt  

Ingredients for the Batter:  

• 1/2 cup gram flour (besan) 

• 2 tablespoons rice flour 

• 1/2 teaspoon chilli powder 

• 1/2 teaspoon salt (or to taste) 

• 1/2 teaspoon garam masala 

• 1/4 teaspoon carom seeds 

• 1/4 teaspoon turmeric powder 

• 1 teaspoon ginger-garlic paste 

• 1/4-1/3 cup water; add more if needed  

Method:  

1. Cut the paneer into desired shapes. 

2. In a bowl, mix paneer with 1/2 teaspoon chilli powder, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, and 1/4 teaspoon salt. 

3. Coat the paneer well and let it marinate for 10-15 minutes. 

4. To prepare the batter, combine gram flour, rice flour, 1/2 teaspoon chilli powder, salt, 1/2 teaspoon garam masala, carom seeds, turmeric powder, and ginger-garlic paste in another bowl. 

5. Gradually add water to make a thick, smooth batter. Let the batter rest for 10-15 minutes.  

6. Heat oil in a deep frying pan over medium-high heat. 

7. Dip the marinated paneer pieces into the batter, coating them well. 

8. Carefully place the coated paneer pieces in the hot oil, avoiding overcrowding.  

9. Fry until the pakoras are golden and crispy on all sides. 

10. Use a slotted spoon to remove the pakoras and drain excess oil on paper towels. 

11. Serve hot or warm, sprinkled with chaat masala, mint cilantro chutney, tomato ketchup, or masala chai.