Measure and keep all the ingredients ready for making paneer pakora.

Slice 125 to 150 grams of paneer (cottage cheese) into cubes or square.

In a mixing bowl or vessel, take 1 cup besan (gram flour).

Now add 1 pinch turmeric powder, 1 to 2 pinches of red chili powder, 1 to 2 pinches of garam masala powder, 1 pinch asafoetida (hing), ½ teaspoon carom seeds (ajwain) and salt as required.Mix very well.

Pour ⅔ to ¾ cup water and mix well.

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.

Dip the paneer cubes into the batter. Coat them well.

Heat mustard oil for deep frying in a kadai or pan. Instead of mustard oil, you can use sunflower oil or peanut oil also for frying.

When the oil becomes medium hot, add the batter coated paneer cubes in the oil. Keep the flame to medium.

When one side is light golden, gently flip the pakoras and continue to fry the second side.

12. Flip a couple of times for even frying of the pakoras. When they become crisp and golden then remove them with a slotted spoon.

Drain them on paper towels to remove excess oil.

Serve paneer pakoda sprinkled with chaat masala along with tomato sauce or mint chutney or green chutney or coriander chutney.