Cut the paneer in the shape of your choice and apply little salt and red chilli powder. Keep aside
Take the gram flour and rice flour with salt and all dry masala and add some water to make a thick batter.
Now throw in the green chilies, add the carom seeds and the ginger and garlic paste. Mix well. Preferably beat the batter with a whisker. Allow it to rest for 10-15 minutes.
Heat oil in a deep bottomed pan. Once smoke starts coming out of it, dip the paneer pieces in the batter and fry.
Do not put more than 2-3 pieces at a time. Crowding the pan may lead to over cooking or incomplete cooking of the pakoras.
Once the pakoras are fried from one side, flip and cook the other side.
Remove from heat and place on an absorbent paper. Serve hot with green chutney
