Cut the paneer into 2 inch square pieces. Sprinkle salt, turmeric, ginger garlic paste. Keep aside for half an hour.
In a nonstick pan, heat oil and roast the besan. Cook on very low heat until besan lightly browns.
Remove from fire, let cool.
Then add lemon, salt, chilly flakes, black pepper to the besan. Sprinkle some water to make a paste. Make sure the batter is a thick. Marinate paneer in this marinade, and keep aside for 15 minutes.
Heat pan and drizzle oil, cook paneer on all sides until it browns. Sprinkle chaat masala, chopped coriander and serve hot.
Else if you want to have that typical grill effect, you can arrange on the skewers, grill over the flame and while you are grilling, drop little oil over it and serve.