In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes.
If using store-bought paneer, blanch the paneer for 10 minutes in hot water. Cut the paneer into cubes (about ¾ inch). You can even cut them in the desired shape like a triangle.
Cut the paneer into triangles. Then make 2-3 slices of each triangle depending on chutneys you plan to stuff. Spread chutney on one side and place the other triangle on top.
Dip the prepared paneer pieces in the batter and coat them nicely with the batter. Add the batter-coated paneer slices carefully to the medium-hot oil. Remember do not overcrowd the kadhai. Using a slotted spoon, remove the paneer pakora. To remove excess oil, place them on paper towels.
Fry till the paneer fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly. Using a slotted spoon, remove the paneer pakoras and transfer to a plate lined with paper towel to drain excess oil.
Serve paneer pakora hot or warm, sprinkled with chaat masala, and accompanied by mint cilantro chutney or tomato ketchup and masala chai.