Ingredients – 1 1/2 cups paneer (cottage cheese) cubes oil for deep-frying
To Be Mixed Into A Dry Powder. 1/4 tsp carom seeds (ajwain). 1/2 tsp chilli powder. 1/2 tsp garam masala. 1/2 tsp coriander-cumin seeds (dhania-jeera) powder. 1/2 tsp dried mango powder (amchur). 1/4 tsp turmeric powder (haldi). 1/2 tsp chaat masala. salt to taste
For The Batter – 1 cup besan (bengal gram flour). 1/2 tsp chilli powder. 1/4 tsp turmeric powder (haldi). 2 pinches of asafoetida (hing). 1 tbsp hot oil. 2 tbsp chopped coriander (dhania) a pinch of baking soda. salt to taste
For Serving – green chutney, tomato ketchup
Method For the batter, Combine all the ingredients along with ½ cup of water in a deep bowl and mix well. Keep aside. Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently. Heat the oil in a deep non-stick kadhai, dip each masala paneer cubes in the batter, a few at a time and deep-fry on a medium flame till golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.