Heat enough oil for deep frying (med-high). Mix all the dry ingredients (except paneer) in a bowl and combine well.
Add some water just enough to make a thick batter when mixed. It should be flowy but thick enough to coat the paneer when dipped.
Add more water, 1 tablespoon at a time, if it seems too thick.
Cut the paneer into bite sized pieces. The shape and size is up to you. I simply chopped them into small cubes this time around.
Drop the paneer into the batter. If you are a more patient kind, you can dip each paneer slices (or if you have a large paneer slice) individually into the batter , coat it with batter, before dropping them in the oil. Mine were small, hence I added them all to the batter itself.
Drop few at a time, depending on the size of the paneer (and your deep fryer).
Fry on each side for about 2 to 3 minutes
until golden brown. Drain on paper towels.
For the Chutney: Mix all the ingredients together until well combined. You can adjust seasoning as per your requirement.