Cut paneer into thick cubes. Roast chickpea flour till it gives aroma.
In a bowl add greek yogurt. red chilli powder, turmeric powder, chickpea flour, basil pesto and salt. Add salt as per your taste as pesto already has some salt.
Mix in grated mozzarella cheese.
Add and mix paneer and bell pepper and onion cubes and coat well all the pieces well in the marinade.
Cover the bowl with a cling film and refrigerate for at least 1 hour.
Take out 10 minutes before when ready to serve and grill for 8-10 mins. Do not over grill as paneer pieces can become hard.
Take out, season with some Italian seasoning and yogurt mint dip or even with sour cream or any chutney or dip of your choice.