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For the Raita, mix all ingredients in a small bowl until well blended. Cover. Refrigerate until ready to serve.
For the Paneer Pakoras, pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Whisk water, chickpea flour, Cooling Spice Blend and baking soda in large bowl until smooth. Stir in zucchini and onion until well blended.
Place paneer sticks in large bowl. Sprinkle with salt, tossing gently to coat. Add paneer to bowl with batter, mixing gently to coat. Shake off excess batter before transferring to fryer.
Fry paneer in batches, about 3 to 5 minutes or until golden brown. Drain on paper towels. Serve warm Paneer Pakoras with Cooling Raita Sauce.