Whisk flour, cornflour, black pepper and salt with 1 cup of water to form a thick, smooth coating. 

Stir in the prepared chutney. 

Add a splash of water if the batter feels too dense.

Dip each paneer finger into the chutney batter, letting excess drip off.

Then, roll them firmly in breadcrumbs to create a crisp outer layer.

Heat oil in a deep pan, then slide in a few coated pieces at a time. 

Fry on medium heat until golden and crisp. 

After frying, drain them on a paper towel.