Heat the oil in a small pan and whisk in the chickpea flour. Cook over low heat, stirring constantly until the oil is absorbed and the paste turns a nutty brown. This step is vital for a deeply savory base; just be sure not to let it burn.

In a large bowl, combine the cooled chickpea paste with the paneer cubes and all other ingredients except the red peppers. Toss well so every cube is thickly coated, then let it rest for at least 15 minutes to soak up the flavors.

If using wooden skewers, soak them in water. Thread the paneer and red pepper chunks alternately onto the skewers while you preheat a griddle pan or grill to medium-high.

Cook the kebabs for about 8 minutes, turning them every couple of minutes. You want a lovely dark chargrill mark on all sides and a sticky, caramelized glaze from the chutney.