Tangy Paneer Pakodas

Cut the paneer into bite-sized cubes, approximately 1 inch on each side.

In a bowl, combine gram flour, salt to taste, and chaat masala; mix well.

Add water gradually to the dry mixture while stirring until a thick, smooth batter forms that coats a spoon.

Place a dollop of mint-coriander chutney on top of each paneer cube.

Gently coat each paneer cube with chutney on top, then dip into the gram flour batter, turning to coat all sides evenly.

Heat oil for deep frying in a deep pan or wok to 350°F (175°C) until a small piece of batter sizzles immediately when dropped in.

Carefully add the batter-coated paneer cubes to the hot oil in small batches, avoiding overcrowding the pan.

Fry until the pakodas turn golden brown on all sides, stirring occasionally with a slotted spoon for even cooking.

Remove the fried pakodas using a slotted spoon and drain on paper towels to remove excess oil.

Serve hot with additional mint-coriander chutney on the side for dipping.