Slice paneer (cottage cheese) into cubes or square and sprinkle salt, red chilli powder, mint powder, mix well and keep aside for 10 minutes.
In a mixing bowl,take besan, rice flour turmeric powder, red chilli powder, garam masala powder, 1 pinch asafoetida (hing) carom seeds (ajwain), coriander powder and salt, mix well.
Add water little at a time as required water and whisk well to make a thick flowing smooth batter without any lumps.
Dip the paneer cubes into the batter one by one, Coat them well.
Heat mustard oil for deep frying in a kadai or pan.
When oil becomes hot, slide batter coated paneer cubes in the oil, on a medium flame
When one side is light golden, gently flip the pakoras and continue to fry the second side.
Flip a couple of times for even frying of the pakoras. When they become crisp and golden then remove them with a slotted spoon, and drain them on paper towels to remove excess oil.
Serve paneer fritters sprinkled with some more dried mint powder along with tomato sauce or mint coriander chutney.
