Step 1

Slice 125 to 150 grams of paneer into cubes or square

Step 2

Add 1 cup besan into a mixing bowl or vessel.

Step 3

Chop the paneer into cubes or squares.

Step 4

Next add 1 pinch turmeric powder, 1 to 2 pinches red chili powder, 1 to 2 pinches garam masala powder, 1 pinch asafoetida, ½ teaspoon carom seeds and salt. Mix well.

Step 5

Pour ⅔ to ¾ cup water and mix well.

Step 6

Use a wired whisk to mix the batter. Make a thick flowing smooth batter without any lumps. You have to add water as required to make this thick flowing smooth batter.

Step 7

Heat mustard oil for deep frying in a kadai or pan.

Step 8

When the oil becomes hot, add the batter coated paneer cubes gently in medium hot oil.

Step 9

When one side is lightly golden, gently flip the pakoras. Continue to fry the pakoras till golden and crisp on medium flame.

Step 10

Remove the pakoras with a slotted spoon. Drain them on paper towels to remove excess oil.

Step 11

Serve hot paneer pakora sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.