Cut the paneer into thick slabs or finger-sized pieces, about half an inch thick, so each piece holds together while frying.

In a mixing bowl, whisk together the gram flour, rice flour, red chili powder, turmeric, ajwain, salt, and baking soda, then gradually add water while whisking until you have a thick, smooth, lump-free batter.

Let the batter rest so the gram flour fully hydrates, which gives the coating a lighter, less raw flavor once fried.

Dip each piece of paneer into the batter, turning to coat evenly on all sides.

Pour the oil into a deep-fryer or heavy pot and heat it to 175°C, hot enough that a small drop of batter sizzles and rises to the surface immediately.

Carefully lower half the battered paneer pieces into the hot oil and fry, turning occasionally, until golden brown and crisp all over.

Let the oil return to temperature, then fry the remaining battered paneer pieces the same way until golden brown and crisp.

Lift the fried pakoras out with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.

Spoon the mint chutney into a small serving bowl and sprinkle the chaat masala over the drained pakoras.

Let the pakoras sit for a few minutes so the coating firms up and stays crisp, then serve hot with the mint chutney.