Thread paneer and vegetables onto satay sticks in the following order: onion, paneer, tomato, capsicum, paneer and capsicum. Mix together gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl.
Add half a cup of water and mix. Add yogurt and mix again. Add more water, if necessary, to adjust the consistency of the batter. Heat oil in a kadai.
Dip boti in batter and deep-fry in moderately hot oil till golden and crisp. Drain on absorbent paper. Serve hot with chutney.