Cut paneer into 1-inch cubes and set aside. In a bowl, mix together cumin powder, coriander powder, turmeric, red chili powder, garam masala, and salt. Rub this spice mixture over the paneer cubes and let marinate for 10 minutes.

In a large mixing bowl, combine chickpea flour, rice flour, ajwain seeds, baking soda, salt, and a pinch of turmeric. Add water gradually while whisking to form a smooth, thick batter with a coating consistency. The batter should coat the back of a spoon without dripping too quickly.

Heat vegetable oil in a deep pan or kadhai over medium-high heat. Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately without browning too quickly.

Dip each marinated paneer cube into the batter, ensuring it is completely coated. Gently slide the coated paneer into the hot oil. Fry 5-6 pieces at a time without overcrowding.

Fry the pakoras for 3-4 minutes, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides. Remove and drain on paper towels.

Serve immediately while hot and crispy, garnished with fresh cilantro and accompanied by mint chutney and tamarind chutney.