Cut paneer into finger sized pieces three inches x five inches x five inches.
Peel, wash and grind ginger and garlic to a paste.
Mix besan, cumin powder, yogurt, red chilli powder, salt, ginger-garlic paste and lemon juice. Add sufficient water to make a smooth thick batter.
Marinate paneer in this batter for half an hour.
Heat sufficient oil in a kadai and deep-fry paneer pieces till crisp on the outside.
Serve hot sprinkled with chaat masala. |
