1. Make the Mint Chutney

• Rinse the mint and coriander leaves thoroughly under cold water.

• In a small blender or food processor, add mint leaves, coriander leaves, green chili, cumin seeds, lemon juice, and salt.

• Add 1 tablespoon of water and blend until smooth. Add a bit more water only if needed to help it blend.

• Taste and adjust salt or lemon juice. Transfer to a bowl and refrigerate until serving.

2. Prep the Paneer and Batter

• Cut the paneer into small cubes (about 1-inch pieces). Pat them dry with a paper towel.

• In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, ground coriander, ajwain, and salt.

• Slowly whisk in water, a few tablespoons at a time, until you have a thick, pancake-like batter that coats the back of a spoon. It shouldn’t be too runny. Let the batter rest for 5–10 minutes.

3. Heat the Oil

• Heat neutral oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C). Use enough oil to allow the fritters to float and move freely.

4. Fry the Pakoras

• Dip each paneer cube into the batter, allowing any excess to drip off.

• Gently slide them into the hot oil. Fry in small batches to avoid overcrowding.

• Fry for 3–4 minutes, turning occasionally, until golden brown and crisp.

• Use a slotted spoon to transfer the pakoras to a plate lined with paper towels.

• Repeat with the remaining paneer.

5. Serve

• Serve the hot pakoras immediately with the chilled mint chutney on the side.