mix paneer with ginger garlic paste, turmeric powder, salt, chilli powder, kashmiri chilli powder, garam masala, chaat masala and curd.
to this add corn flour and rice flour. mix well and gently until well coated in all pieces.
soak beetroot in warm water and use the water to sprinkle over the paneer pieces. mix it gently until it coats as a sticky batter.
drop the pieces one at a time in hot oil and deep fry until crisp.
strain and serve with fried curry leaves, onions and sprinkle pepper powder and chaat masala.
Video
Notes
1. instead of beetroot soaked water, you can use plain water also.
2. you can also use food colour
3. adding fresh curd helps binding the paneer with batter and makes it sticky. use very little or else it gives sour taste.