Pat the block of paneer dry and cut into about 1 1/2-inch cubes or rectangles about the same size. Set aside.

Make the batter for the pakoras. In a largish bowl, mix together the remaining ingredients, except the water and the oil. Mix in enough of the water to make a smooth and reasonably thick batter of coating consistency.

Heat the oil for deep frying in a wok or pot. When it is hot enough, turn down the heat to medium. Dip the paneer pieces, one at time, in the batter so it is well coated. Carefully drop them into the hot oil. Fry them till golden brown and crisp. This should take about 3 to 4 minutes or so.

Remove from the oil and drain on paper towels. Serve warm with ketchup, mint chutney or tangy and sweet tamarind chutney.