Add all the spices & poha powder to a plate and mix them well. Taste test and adjust spices and salt. (To make poha powder, grind ¼ cup poha in a grinder to make a slightly coarse powder)

Rinse paneer block with 1 cup water and place it on a chopping board. Dice to 4 parts and then slice each portion to 2. You will have 8 slices of paneer.

If using lemon juice in place of chaat masala, dip each slice of paneer in the lemon juice before you go ahead with the next step.

Place the moist paneer in the spice mixture to coat evenly. Coat one after the other and place them on the plate.

Spread half of the oil on a non-stick pan or a well-seasoned cast iron pan and heat it well.

Once hot, place the paneer pieces over the hot pan and let fry on a medium heat for 3 to 4 mins, until the bottom is crisp.

Reduce the heat and using 2 spatulas (1 small and 1 medium), turn the pieces gently to the other side.

Add the rest of the oil and let fry until crisp on a medium heat.

Hold with the spatulas and position one of the sides on the pan, fry for a minute. Turn them to the other side (Check pictures in the post).

Turn off the pan and leave them on the sides. Transfer pan fried paneer to a serving plate and serve with mint chutney & onion salad. Or Serve with dal-rice, curry-rice, pilaf or biryani.