Slice 125 to 150 grams of paneer into cubes or square

Add 1 cup besan into a mixing bowl or vessel.

Chop the paneer into cubes or squares.

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

Heat mustard oil for deep frying in a kadai or pan

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

When one side is light golden, gently flip the pakoras. continue to fry the paneer pakoras till golden and crisp on medium flame

Remove the pakoras with a slotted spoon. drain paneer pakoda on paper towels to remove excess oil

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