Mix besan and all the spice powders except chaat masala. Add water to make a thick flowing paste.
Heat oil in a kadai.
Dip the paneer cubes in the besan batter so that they are well coated on all sides.
Deep fry and drain the excess oil by placing the pakodas on kitchen tissues.
Before serving, sprinkle some chaat masala over the hot pakoras and serve with a dip of your choice.