Paneer Pakora

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, cumin powder, chaat masala, and salt. Mix well to ensure all dry ingredients are evenly distributed.
2. Add wet ingredients
   Add the chopped coriander leaves, green chili, onion, and ginger-garlic paste to the dry mixture. Gradually add water and whisk until you achieve a thick, smooth batter that coats the back of a spoon. The consistency should be thick enough to coat the paneer pieces without running off.
3. Coat the paneer
   Gently pat dry the paneer cubes with a paper towel to remove any excess moisture. Dip each paneer cube into the prepared batter, ensuring it's completely coated on all sides. Allow any excess batter to drip off.
4. Heat the oil
   In a deep pan or kadai, heat oil for deep frying over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil - it should rise to the surface immediately and begin to sizzle.
5. Fry the pakoras
   Carefully drop the batter-coated paneer pieces into the hot oil, a few at a time to avoid overcrowding. Fry until they turn golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to gently turn them for even cooking.
6. Drain excess oil
   Remove the pakoras using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Continue frying the remaining paneer pieces in batches.
7. Serve hot
   Transfer the paneer pakoras to a serving dish and sprinkle with additional chaat masala if desired. Serve immediately while hot and crispy with mint chutney, tamarind chutney, or ketchup on the side.