Ingredients:

• 200 grams paneer (cut into cubes or slices)
• 1 cup chickpea flour (besan)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt (to taste)
• Water (to make a thick batter)
• Oil (for frying)

Instructions:

1. Make Batter: Mix chickpea flour, carom seeds, red chili powder, turmeric powder, garam masala, and salt in a bowl. Add water gradually and stir until it forms a thick batter without lumps.
2. Heat Oil: Heat oil in a pan over medium heat for frying.
3. Coat Paneer: Dip each piece of paneer into the batter, ensuring it’s coated on all sides.
4. Fry Pakoras: Carefully put the coated paneer into the hot oil. Fry in batches, making sure they’re not crowded in the pan. Fry until they’re golden brown and crispy.
5. Drain and Serve: Once golden and crispy, take out the paneer pakoras using a slotted spoon. Let excess oil drain on paper towels.
6. Serve: Enjoy your paneer pakoras hot with your favorite dipping sauce or chutney!