• Lightly roast the chickpea flour in a dry pan over low heat for 2–3 minutes, stirring constantly until it smells nutty and changes color slightly. Let it cool before adding to the yogurt mixture.
• In a mixing bowl, whisk together yogurt, roasted chickpea flour, ginger-garlic paste, lemon juice, oil, chili powder, turmeric, garam masala, cumin, and salt to form a smooth marinade.
• Add the paneer cubes and coat gently but thoroughly. Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best flavor.

Oven Method

• Preheat oven to 400℉. Line a baking tray with parchment paper or foil and lightly grease it.
• Thread the marinated paneer cubes onto skewers or place them directly on the tray, leaving space between pieces.
• Bake for 15-18 minutes, turning once halfway, until paneer is golden and slightly charred at the edges. For extra char, broil on high for 1–2 minutes at the end.

Air Fryer Method

• Preheat air fryer to 400℉. Lightly brush or spray the basket with oil.
• Place paneer cubes (on skewers or directly in the basket) in a single layer. Air fry for 8-10 minutes, turning once halfway, until golden and slightly charred.
• Garnish with fresh coriander and serve hot with green chutney and lemon wedges.