Paneer pakora

Method

1. 1 Cut paneer into 1.5 cm thick strips and pat them completely dry.
2. 2 Wet pancakes are made by the batter sliding down the pan; drying them thoroughly is the first step.
3. 3 Mix besan chickpea flour with turmeric, chili powder, asafoetida, and baking powder to form a thick paste.
4. 4 The paste must be so thick that it clings to the paneer, not just dripping.
5. 5 Dip each stick in oil at 175 degrees and fry for 2 minutes.
6. 6 Fry quickly because paneer doesn't need to be fully cooked; overcooking will cause the cheese to melt and the crust to crack.

With an appliance

• Air fryer 28 min

  Replace step 5: spray oil evenly, then heat in a hot air oven at 195 degrees for 8 minutes; the batter will be drier than frying in oil.