Cut 250 grams of paneer into rectangular or square pieces of medium thickness.
In a mixing bowl, add 1 cup of gram flour (besan), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon ajwain (carom seeds), a pinch of asafoetida (hing), and salt to taste. Mix well.
Gradually add water to the dry mixture and whisk until you get a smooth, thick batter without any lumps.
Heat oil in a deep frying pan or kadai over medium heat.
Dip each paneer piece into the batter, ensuring it is evenly coated on all sides.
Carefully slide the coated paneer pieces into the hot oil and deep-fry until they turn golden brown and crispy.
Remove the paneer pakodas from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
Serve hot with green chutney or tomato ketchup.