Paneer Pakoda

I was at Prospect Hotel Panchgani over the weekend and in one of the elaborate meals served by them was a yummy and melt-in-the-mouth starter ... Paneer Pakoda. It was so light and delicious that I took the liberty of asking the owner of Prospect to share their special recipe with me and I am going to share it with you...
Ingredients
250 gms fresh Paneer
1 inch piece ginger
1 green chilli finely chopped
1 to 2 spring onions finely chopped
A few coriander leaves finely chopped
Salt to taste
1 to 2 tbsp wheat flour
3 to 4 tbsps of cornflour
Oil for frying
Procedure:
Mash paneer with a potato masher. Add all the fresh spices and salt and mix well into a dough. Make small portions of the dough and shape into small balls (3/4 inch diameter). Put the wheatflour on a paper / plate and lightly roll each ball in the wheatflour. Keep the paneer balls in the freezer for 10 to 15 minutes. Prepare a thin batter with cornflour, salt and water (consistency of pancake batter) Heat oil in a thick-bottomed kadai, take out paneer balls from the freezer. Dip each ball in the cornflour batter and deep fry on medium flame till golden brown. Serve pakodas on a bed of cabbage leaves and green chutney.