Take 100 gm of fresh paneer. Cut the chunk into thin pieces as shown.

Now, to marinate the paneer pieces, add ¼ tsp of dry red chili powder, ¼ tsp of turmeric powder, ¼ tsp of cumin seeds powder, and ¼ tsp of regular table salt to it. Mix the powdered spices nicely with all the pieces of paneer. Keep it aside for 5 minutes. (Pro tip: These measurements are for 100 gm of paneer. If you use more paneer, adjust the quantities proportionately).

Now, to make the batter, take a bowl and put 1 cup of gram flour (besan) in it. To it add 2 tsp of rice flour, 2 tsp of finely chopped fresh coriander leaves, 1 tsp of finely chopped fresh green chilies, ¼ tsp of cumin seeds, ¼ tsp of carom seeds (ajwain), ¼ tsp of dry fenugreek leaves (kasuri methi), crushing them with your hands, and salt to taste. (Pro tip: You can add an equal amount of corn flour as an alternative to rice flour and also skip adding kasuri methi if you do not have them at home. Also, watch the amount of salt you are adding because you have already added some to the paneer pieces while marinating them).

Now, add the powdered ingredients to it starting with ¼ tsp of turmeric powder followed by ¼ tsp of dry red chili powder, ¼ tsp of cumin seeds powder, and ¼ tsp of asafetida (hing), and mix them nicely with a spoon. (Pro tip: Be watchful about the amount of dry red chili powder because you have already added green chilies to it. Adjust the quantities according to your taste preference. And, if you do not like the flavor of asafetida, you may skip it).

Then add a little bit of water, and mix it nicely. Continue adding it gradually to make a batter of medium consistency. Keep it aside for about 2 to three minutes so that it sets properly. (Pro tip: Do not add too much water at once. It might create lumps. Also, you will not be able to take it back if the batter is too runny. Ideally, you will need a medium-consistency batter. This will ensure proper coating of the paneer pieces).

In the meantime, take a heavy-bottom kadai, put an adequate amount of refined oil in it, and heat it on a high flame.

While the oil gets heated, add a pinch of baking powder to the batter and mix it nicely. (Pro tip: It is better to add baking powder instead of baking soda to the batter. While baking powder will make the paneer pakoras soft and crispy, baking soda will only add to its crunchiness. However, the ultimate choice is yours).

Now, when it is ready, put each piece of marinated paneer into the batter and coat it nicely on both sides.

Then put the coated paneer piece into the hot oil in the kadai gently. Make sure that you maintain the temperature within low to medium. So, reduce it when the oil becomes too hot. (Pro tip: Remember, the oil is very hot. So, be careful not to splash it while putting the coated paneer pieces in it. Regulating the temperature is crucial to ensure perfect frying. High flame will fry and even burn the outer coating quickly but the inside will remain uncooked).

Flip the paneer pakoras continuously to fry them evenly on both sides for about a couple of minutes. Take them out only when their color changes to a lovely golden brown. If you take them out quickly, the pieces will not remain crunchy for a long time.

Your homemade, soft, and crunchy paneer pakoras are now ready. Lay them on a plate and serve them hot alongside a few circular pieces of fresh cucumber, a bit of tomato sauce and chili sauce along with hot tea or coffee.