Grate paneer, cheese and carrots and set aside. Defrost frozen peas in a bowl of boiling hot water. Finely dice onions and garlic.

In a large bowl, combine grated paneer cheese with the remaining fritter ingredients. Use a spatula or a spoon to mix everything thoroughly.

Heat a thin layer of olive oil or ghee in a frying pan. The larger the frying pan, the more fritters you can cook in each batch.

Once sizzling hot, add about two tablespoons of the mixture per fritter (in a pancake shape). Once the pan is filled, reduce the heat to medium-high, add a little more oil if it gets absorbed and the pan feels dry and smoky.

Cook for about 4-5 minutes on the first side and 2-3 minutes second side or until browned and easy to flip with a spatula

While the fritters are cooking, make the raita. Combine yoghurt, grated or diced cucumber and chopped mint in a small bowl.

You can serve paneer fritters hot or cold with cucumber raita on the side. Aioli, mayo, and sweet chilli sauce are also lovely condiments with the fritters.