Step 1

Add all the spices & poha powder to a plate and mix them well. Taste test and adjust spices and salt. (To make poha powder, grind ¼ cup poha in a grinder to make a slightly coarse powder)

Step 2

Rinse paneer block with 1 cup water and place it on a chopping board. Dice to 4 parts and then slice each portion to You will have 8 slices of paneer.

Step 3

If using lemon juice in place of chaat masala, dip each slice of paneer in the lemon juice before you go ahead with the next step.

Step 4

Place the moist paneer in the spice mixture to coat evenly. Coat one after the other and place them on the plate.

Step 5

Spread half of the oil on a non-stick pan or a well-seasoned cast iron pan and heat it well.

Step 6

Once hot, place the paneer pieces over the hot pan and let fry on a medium heat for 3 to 4 mins, until the bottom is crisp.

Step 7

Reduce the heat and using 2 spatulas (1 small and 1 medium), turn the pieces gently to the other side.

Step 8

Add the rest of the oil and let fry until crisp on a medium heat.

Step 9

Hold with the spatulas and position one of the sides on the pan, fry for a minute. Turn them to the other side (Check pictures in the post).

Step 10

Turn off the pan and leave them on the sides. Transfer pan fried paneer to a serving plate and serve with mint chutney & onion salad. Or Serve with dal-rice, curry-rice, pilaf or biryani.