Instructions:
- In a bowl, whisk together the flours, salt, and pepper. Gradually add water until you have a medium-thick batter, thin enough to coat the paneer lightly.
- Toss the paneer cubes gently in the batter until lightly coated. Set aside.
- Heat oil in a deep pot to 350°F (175°C). Fry the battered paneer in batches until golden brown and crisp (about 3–4 minutes per batch). Remove and drain excess oil on paper towels.
- In a small bowl, whisk together the soy sauce, chilli sauce, ketchup, vinegar, sugar, 1/4 tsp black pepper, and 1/2 cup water/stock. Set the sauce base aside.
- Heat 1 tbsp of fresh oil in a large wok over high heat. Add minced ginger, garlic, and green chillies. Stir-fry rapidly for 30 seconds until fragrant.
- Add the square-cut onions and bell peppers. Keep the heat high and stir-fry for 1–2 minutes until the vegetables are tender-crisp.
- Pour the prepared sauce base into the wok. Bring to a simmer. Immediately whisk the cornflour slurry again and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy.
- Add the crispy fried paneer cubes to the wok. Toss quickly and gently to coat everything evenly in the sauce. Cook for just 30 seconds to heat the paneer through.
- Turn off the heat. Sprinkle with the remaining spring onion greens. Serve immediately while hot.