In a mixing bowl, add 2 tablespoons of yogurt, 4 tablespoons of cornstarch, 1/2 teaspoon of salt, 1 teaspoon of ginger paste, 1 minced green chili pepper, and 1 tablespoon of chopped cilantro.
Mix well to form a soft paste.
Gently add 14-16 slices of paneer to the paste, ensuring each piece is coated. Set aside to marinate for an hour or more.
In a separate bowl, prepare the batter by combining 1/2 cup of flour, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of salt, and a pinch of baking soda.
Gradually add 1/4 cup of water to achieve a thick paste consistency.
Heat 1 inch of oil in a frying pan over medium-high heat. Test the oil temperature by dropping a small amount of batter into the oil; it should rise but not change color.
Dip the marinated paneer slices in the batter one at a time and slowly drop them into the frying pan.
Fry the pakoras in small batches, taking about 4 to 5 minutes to cook.
Turn the pakoras occasionally, frying until both sides are golden brown.
Repeat the process for all paneer slices.
Serve the crispy, delicious paneer pakoras with chutney.