In a mixing bowl, whisk together the besan, cumin, turmeric, chili powder, and salt until evenly combined.
Gradually pour in water (or sparkling water), stirring constantly to create a thick, pancake-like batter. It should be smooth and free of lumps.
Gently fold in the chopped cilantro and green chili, if using, to distribute the herbs evenly in the batter.
Pat the paneer cubes dry with a towel to remove excess moisture, ensuring the batter sticks well.
Dip each paneer cube into the batter, turning to coat all sides evenly, with a light, sticky layer of batter adhering to the cheese.
Heat the oil in a deep frying pan over medium heat until shimmering and slightly bubbling, indicating the right temperature.
Carefully drop the battered paneer cubes into the hot oil, making sure not to overcrowd the pan. Hear the satisfying crackle as they hit the oil.
Fry the pakoras, turning occasionally with a slotted spoon, until they are deep golden and crispy, about 4-5 minutes. The batter should crackle loudly and turn crisp.
Use a slotted spoon to remove the pakoras and drain on paper towels to absorb excess oil.
Serve the hot, crackling paneer pakoras immediately with your favorite chutney or dipping sauce for maximum crunch and flavor.
