Ingredients – 1½ cups paneer (12 oz) – ½ teaspoon chili powder – ½ teaspoon chaat masala – ½ teaspoon salt – Oil for deep frying For the batter: – ¾ cup besan chickpea flour – 2 tablespoon rice flour – ¼ teaspoon carom seeds (ajwain) – ½ teaspoon chili powder – ¼ teaspoon ground turmeric – ½ teaspoon salt – ½-⅔ cup water – ⅛ teaspoon baking soda
Cut the paneer into medium-sized cubes and place them in a bowl. Sprinkle chili powder, chaat masala, and salt. Toss them gently to make sure the paneer is coated with the spices.
In a large bowl, combine besan, rice flour, carom seeds, chili powder, ground turmeric, and salt. Slowly add water and make a thick and free-flowing batter. Add baking soda and mix again.
Dip the paneer cube in the batter. Carefully slide the paneer into the heated oil. Fry until golden brown.