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Makes 3-4 appetizer servings 1x
Time 1 hour
In a large bowl, add the oil to the besan, and rub it in, using your thumb against your fingers. Add cumin, salt, and coriander seed, then drizzle in the warm water while whisking briskly. Beat batter until it starts to get lighter and fluffier, about 8-10 minutes. Or, put everything in a food processor and whir until thick.
Cover bowl and put it in a warm place, above 85°F, for 30 minutes, so the batter can rise. (In a pinch, turn your oven on and put the bowl on top of your stove.)
Heat 2 inches of oil in a heavy-bottomed pot. When it reaches 375°F, roll paneer pieces in batter, covering them completely, and drop into oil. Beware of splatters.
Cook fritters in batches. When golden brown, use a slotted spoon to remove them to a paper-toweled plate. Serve with tomato or mint chutney.
Pakora can be made ahead and re-crisped by spending 15 minutes in a 375°F oven.