Soak 100 grams of walnuts in warm water for 30 minutes. After soaking, drain the water and coarsely grind the walnuts in a mixer.
In a mixing bowl, combine the ground walnuts, 200 grams of grated paneer, 1 finely chopped onion, 1 teaspoon of grated ginger, 1 finely chopped green chili, 2 tablespoons of chopped coriander leaves, 1 teaspoon of garam masala, 1/2 teaspoon of red chili powder, and salt to taste. Mix well to form a smooth mixture.
Divide the mixture into equal portions and shape them into round or oval kebabs.
In a separate bowl, whisk 1/4 cup of besan (gram flour) with water to make a thick batter.
Heat oil in a deep frying pan over medium heat. Dip each kebab in the besan batter, ensuring it is evenly coated.
Carefully slide the coated kebabs into the hot oil and fry them until they turn golden brown and crispy on all sides. Use a slotted spoon to remove the kebabs from the oil and place them on a paper towel to drain excess oil.
Serve the walnut kebabs hot with mint chutney or tomato ketchup.