Deseed & soak red chilies in hot water. Set aside for 30 mins.
Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.
To a mixing bowl, add cornflour, maida, pepper and salt.
Pour water just enough to make a free flowing batter of slightly thick consistency.
Add the paneer bites and coat them in the batter well.
Heat oil in a kadai for deep frying.
When the oil turns hot, drop the batter coated paneer in the hot oil.
Fry them on a medium high flame until the paneer bites turn crisp.
Drain them to a kitchen tissue
Making schezwan paneer
Heat oil in a pan or wok.
Fry ginger garlic for a minute.
Add spring onions, celery and schezwan peppers. Saute for 2 mins.
Add red chili paste, salt and sugar. Fry for 2 to 3 mins.
Remove the schezwan pepper. I remove them o remove a pungent flavor.
Pour water and cook until the mixture leaves oil.
Pour soya sauce and vinegar or tomato sauce.
Mix and saute for a minute
Add capscium and fry for 2 mins.
Mix corn flour with water.
Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.
Turn off the stove. Cool this sauce a bit.
Add the paneer and mix well to coat the sauce.
Serve the schezwan paneer hot with noodles or fried rice.