Crispy & Delicious Amritsari Paneer PakorasVeg

1

In a large bowl, combine gram flour (besan), rice flour, and refined flour. Add the spices and aromatics: asafoetida (hing), carom seeds (ajwain), ginger-garlic paste, turmeric (haldi), red chilli powder, lemon juice, and salt. Gradually add water and mix well until you achieve a smooth, lump-free batter.

2

Cut your paneer into your desired shapes and sizes. Place them in a bowl, add a little salt, and gently roll the pieces to ensure they are coated.

3

Heat oil in a kadai or wok on a high flame. Dip the seasoned paneer pieces into the batter, ensuring they are generously coated.

4

Carefully place the coated paneer into the hot oil. Fry on high flame until they turn golden brown.

5

Remove the pakoras and transfer them to an absorbent tissue paper. Garnish with a generous sprinkling of amchur (dried mango powder) or chaat masala and serve immediately.