In a separate bowl, combine gram flour, rice flour, ajwain, red chilli powder, salt, ginger paste, and green chilli paste. 

Gradually add water until you achieve a smooth, medium-thick batter.

Grab a deep pan and heat some oil on medium flame until it’s hot enough. 

A quick test is to drop in a small piece of batter; if it pops up immediately, you know it’s ready.

Take each cube of paneer and dip it into the batter, ensuring it's nicely coated. 

Carefully drop them into the hot oil and fry in batches until they're golden brown and crispy.

Using a slotted spoon, lift the pakoras out and let them rest on paper towels to drain off the excess oil. 

Enjoy them while they're hot, paired with your favourite chutneys.