Palak Paneer Pakora

2 cups of baby spinach leaves, stems removed and packed

1-1/2 cups of paneer cut into cubes; vegans can substitute with firm tofu cubes

1 cup of gram flour, use as required

1 teaspoon of salt

1 teaspoon of cumin seeds

1 tablespoon of coriander powder

1/8 teaspoon of asafetida

Combine the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and roughly 3/4 cup of besan in a bowl. Mix thoroughly, being careful not to crumble the paneer, although some pieces might break.

Gradually add water; the batter should remain lumpy. If the spinach leaves and paneer aren't coated with besan, add more besan and water as needed to achieve a lumpy consistency.

Heat oil in a frying pan over medium-high heat, ensuring there's at least 1 inch of oil. To test if the oil is ready, drop a bit of batter into the oil. It should rise to the surface without changing color immediately.

Carefully drop spoonfuls into the moderately hot oil and fry until they are light brown, turning them occasionally. If fried in overly hot oil, the pakoras will brown too quickly, remain uncooked inside, and won't be crispy.