• Paneer (Indian curd cheese) – 450 gm (1 lb)
  • Besan – 2 cups
  • Cumin seeds – 1 tsp
  • Red chillie powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Green chutney – 1 cup
  • Chaat masala– 1 tbsp
  • Water (added to the dry constituents, slowly, to make the batter)
  • Cooking oil
  • Salt

  1. Cut the paneer in 5 cm (2x2 in) square thin slices 0.5 cm (1/4 in).
  2. Prepare a batter by mixing flour, salt, red chili powder, turmeric and a pinch of baking soda in a bowl. Blend to create a thick batter.
  3. On the paneer slices, spread some chutney and top with another paneer slice.
  4. Heat cooking oil for frying the pakoras. Check the temperature, if it is medium hot.300 to 350ºC
  5. Coat in the  batter  by dipping and cautiously add to the heated oil.
  6. Deep-fry  turning  to allow both sides to cook evenly. Drain on kitchen paper.
  7. Sprinkle some chaat masala onto the pakoras while hot.
  8. Serve the pakoras cut and hot.