You can cut them into any shape, size or thickness as you desire, then add a little bit of salt and roll the pieces of paneer in salt.
Prepare the batter
Take besan in a big bowl, add salt, turmeric powder, red chilli powder, carom, seeds, and chopped coriander in it. Add cold water little by little at a time and whisk very well to form a thick flowing lump-free and smooth batter.
Add baking powder, mix well.
Deep Fry the Pakoras
Heat sufficient oil in a kadai or frying pan. Once the oil is hot enough, adjust the flame to medium. You can test the same by adding in a drop of the batter in the oil first; it should rise to the surface of the oil.
Now dip one by one paneer pieces in the batter and drop gently to the oil. Make sure not to overcrowd the pan.
Deep fry all the pakoras until evenly golden brown from all sides.
Next, transfer to a wire rack, sprinkle some chaat masala and serve hot.
Here are some easy tips for making perfectly crispy and delicious pakoda at home. Keep these in mind to make the best paneer pakora.
Use ice cold water. It works wonders.
Add water gradually and whisk well using a wired whisk. It will make the batter airy and light.
The right consistency of the batter is important. Make sure the batter is not too thick or too flowy.
Baking powder gives the pakoda a light crust.
For a more crispy texture you can add a tbsp of cornflour or rice flour.
Use a thick-bottomed kadai or pan to maintain the frying temperature.
Ensure the oil is sufficiently hot, not extremely hot. Otherwise, pakodas will soak up more oil and if it is too hot, pakodas will turn brown from the outside, but will not properly cook from the inside.
The pan shouldn't be overcrowded to avoid soft, soggy pakoras. Fry the pakoras over medium flame. Drain the pakoras on a cooling rack instead of a paper towel.