Tomato Chutney: In a saucepan, melt ghee over medium heat and add tomatoes, ginger, and garlic. Bring to a boil, stirring frequently. Add vinegar, sugar, smoked paprika, cumin, salt, fennel, and hot pepper flakes. Return to a gentle boil. Boil gently for about 35 minutes, stirring often until thickened.
Using an immersion blender, puree until smooth and stir in currants; set aside.
In a bowl, whisk together flour and cornstarch to remove any lumps. Add water and whisk until thick pancake like batter, adding up to 2 tbsp (30 mL) more water if needed. Stir in cilantro, cumin, salt, pepper, ginger, and turmeric; let stand for 5 minutes.
Pat paneer dry and stir into batter with jalapeño pepper and baking powder.
In a large deep saucepan, heat about 4 inches (10 cm) of oil over medium high heat to about 350ºF (180ºC). Drop batter carefully, about 1 tbsp (15 mL) at a time into oil and fry a few at a time for 2 to 3 minutes, turning occasionally until golden brown.
Remove pakoras to a paper towel lined tray and repeat with remaining batter. Serve warm with chutney.
Top 5 Nutrients: Folate ≥9%DV, Manganese ≥8%DV, vitamin E ≥5%DV, Iron 5%DV, Calcium 3%DV.