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Prepare a cornstarch slurry by mixing ½ cup cornstarch, 1 tbsp chaat masala, and ⅓ cup water.
Dip the paneer slices in the cornstarch slurry to coat them.
Coat the paneer slices with the mixture of ½ cup masala bhujiya and ½ cup pulsed cornflakes.
Dip the coated paneer slices in the cornstarch slurry again and coat them with the crumb mixture once more.
Deep fry the coated paneer slices in oil on medium-low heat until they are golden brown and crispy.
Dust the fried paneer pakoras with more chaat masala.
Serve the paneer pakoras hot, accompanied by green chutney and ketchup.