Servings - 2 - 3

Split green gram - 110 grams

Water - 500 milliliters

All purpose flour - 220 grams

Salt - 1 teaspoon

Oil - 2 tablespoons

Water - 100 milliliters

Oil - 45 milliliters

Cumin - 1 teaspoon

Asafoetida - 1/4 teaspoon

Green chili - 1 teaspoon

Coriander powder - 1 teaspoon

Fennel powder - 1 teaspoon

Ginger powder - 1/2 teaspoon

Red chili - 1 teaspoon

Gram flour - 50 grams

Salt - 1 teaspoon

Garam masala - 1/2 teaspoon

Water - 2 tablespoons

Oil - for frying

Oil - 60 milliliters

Paneer - 200 grams

Oil - 2 tablespoons

Garlic - 2 teaspoons

Ginger - 2 teaspoons

Green chili - 1 teaspoon

Onions - 115 grams

Turmeric - 1/2 teaspoon

Tomato puree - 100 grams

Bell pepper - 40 grams

Red chili - 1 teaspoon

Cashew paste - 2 tablespoons

Garam masala - 1/2 teaspoon

Coriander - 2 teaspoons

Mint - 2 teaspoons
Yogurt - to taste

Green chutney - to taste

Sev - to taste

1. In a bowl, add 110 grams split green gram, 500 milliliters water and soak for 2 hours.

2. In a mixing bowl, add 220 grams all purpose flour, 1 teaspoon salt, 2 tablespoons oil, 100 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 15 - 20 minutes.

4. In a blender, add 110 grams soaked split green gram and blend well.

5. Heat 45 milliliters oil in a pan, add 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir well.

6. Then, add 1 teaspoon coriander powder, 1 teaspoon fennel powder, 1/2 teaspoon ginger powder, 1 teaspoon red chili and stir it again.

7. Now, add 50 grams gram flour and roast till it turns dark brown in color.

8. Add the blended split green gram and mix it well.

9. Add 1 teaspoon salt, 1/2 teaspoon garam masala, 2 tablespoons water and mix it again.

10. Cook for 3 - 5 minutes on low heat.

11. Remove it from heat and keep aside.

12. Take a ball from dough and flatten it with the help of your hands.

13. Place some stuffing on it and seal the edges completely.

14. Again flatten it with the help of your hands.

15. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.

16. Drain it on an absorbent paper and keep aside.

17. Heat 60 milliliters oil in a pan, add 200 grams paneer and roast till it turns golden brown and crispy from all sides. Keep aside.

18. Heat 2 tablespoons oil in another pan, add 2 teaspoons garlic, 2 teaspoons ginger and saute for 1 - 2 minutes.

19. Then, add 1 teaspoon green chili and stir well.

20. Now, add 115 grams onions and fry till translucent.

21. Add 1/2 teaspoon turmeric and stir well.

22. Add 100 grams tomato puree and mix it well.

23. Cook for 3 - 5 minutes.

24. Then, add 40 grams bell pepper and mix it well.

25. Add 1 teaspoon red chili, 2 tablespoons cashew paste and mix it again.

26. Cook for 3 - 5 minutes.

27. Now, add the roasted paneer in it and mix it well.

28. Add 1/2 teaspoon garam masala, 2 teaspoons coriander, 2 teaspoons mint and mix it well.

29. Cook for another 3 - 5 minutes.

30. Remove it from heat and keep aside.

31. Take a prepared kachori and remove the top with the help of knife, so you can stuff the paneer inside it.

32. Stuff the prepared paneer mixture in it.

33. Top with yogurt and green chutney.

34. Garnish with sev.

35. Serve.