Paneer Pakoda, Punjabi Paneer Pakora Recipe

While traveling across the geographical area one comes across the one among the foremost delicious however straightforward snacks. . . The pakoda.
Pakodas is made up of nearly any vegetable be it spinach, onions, cauliflower, potatoes, and even chilies by dipping them during a seasoned batter of besan so deep-frying.
Pakodas style best once devoured piping hot. Paneer makes nice pakodas that soften in your mouth. Indian relish is that the good accompaniment to the current wondrous snack that's guaranteed to leave you, your family and guests licking their fingertips.
Ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for deep-frying
To Be Mixed Into A Dry Powder
1/4 tsp carom seeds (ajwain)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
1/2 tsp chaat masala
salt to taste
For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1 tbsp hot oil
2 tbsp chopped coriander (dhania)
a pinch of baking soda
salt to taste
Method 
For the batter
Combine all the ingredients along with ½ cup of water in a deep bowl and mix well. Keep aside.
How to proceed
Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently.
Heat the oil in a deep non-stick kadhai, dip each masala paneer cubes in the batter, a few at a time and deep-fry on a medium flame till golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve immediately with green chutney and tomato ketchup.