First thaw the paneer, soak the paneer strips in hot water for 20 mins. Drain water completely and take it in a wide bowl or plate.

Marinate the paneer cubes with ¼ tsp ginger garlic paste, ½ tsp red chilli powder, ¼ tsp garam masala powder, black pepper powder, lemon juice and little salt for 10 mins.

Prepare the batter using all purpose flour, corn flour, remaining red chilli powder, garam masala powder, required salt, curd and required ice cold water. The batter should be thick enough to coat the paneer cubes yet not a thick coat. so prepare accordingly.

Just before frying, add a tsp of maida to the marinated paneer and coat it evenly. This step is to make sure the batter remains intact to the paneer.

Heat oil and add the paneer cubes to the batter. Coat it from all sides and using a fork drop in hot oil. You can use your hands too.

Let it get cooked until golden and turn the paneer cubes. Cook until golden and crisp.

Add few curry leaves to the oil. Drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready to serve.