This is a simple one that Ashok showed me yesterday.
He took some paneer, and sliced it up into 2" x 1" x 0.5" pieces, then made a slit from one end 2/3 the length of each piece so that there were two attached flaps 0.25" thick. Then he took some of the Mint Chutney - see previous post - and stuffed it in so that there was a hidden pocket of flavor inside.
These were then dipped in some pokora batter - the usual, containing chana (chick pea) flower, a dash of cayenne, whole cumin seeds, salt, pepper, and a special dash of fennel seeds. Water was added until the batter had the same consistency as for eggplant pakoras - on the runny side.
The pakoras were double - blanched. Doing so softened up the paneer's firm-tofu-like texture, while giving it a golden, crunchy crust. It was served (to the other cooks) with extra mint chutney.