First thaw the paneer if frozen.
Cut into fingers, 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 half the ginger garlic paste, ½ teaspoon red chilli powder, ¼ teaspoon 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 as a thin layer, not a thick coating. so prepare accordingly.
Toss the paneer cubes in a tablespoon of corn flour or all purpose flour. This helps even coating keeping it 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.