• In a bowl add Besan (gram flour) and rice flour and mix well. Add water in small batches and make a thick batter.
• After you get a good consistency add curd and stir it well for a minute. Add water if needed and make a smooth lump free flowing batter.
• Add all the masalas- firstly a pinch of asafetida then garam masala, roasted cumin seed powder and chat masala.
• Now add chopped green chilies, ginger- garlic paste and give it a nice mix. Add Eno and whisk it for one minute so that it mixes properly. Lastly, add chopped mint and coriander leaves.

Paneer Marination –

• In a bowl add sliced Paneer (rectangle shape); add a tablespoon red chili powder, 1 tablespoon chat masala and mix it well or you can toss it gently to coat the slices well in the masalas.

Deep Frying –

• Heat the oil in deep frying pan.
• Simultaneously add 5-6 Paneer pieces in the batter and coat it nicely and evenly.
• Once the oil is hot enough gently drop the batter coated Paneer piece into the medium hot oil.
• Deep fry the Paneer pakoras till crisp and golden brown. Drain Paneer pakoras on a kitchen towel to remove excess oil.
• Serve Paneer pakoras piping hot with coriander chutney or tomato ketchup.