Firstly boil matar dana until completely cooked, strain it. Keep aside.

For Soya Granules....a). First soak in boil water for 1/2 hr.

B). Strain it, transfer it into normal water, keep it for 1/2 hr. Strain it, squeeze extra water, keep aside.

Take a pan or wok, add oil, heat it.

Add green chilli & onion, stir fry it until light brown.

Add in ginger garlic paste, also add very lil water to avoid burning. Saute it until rawness is released.

Mix haldi, dhania & red chilli powder in lil water, mix it well. Add in the masala.

Cook it until oil has oozed out. In goes salt & garam masala powder, mix it well.

Add fresh cream if you want, mix it well.

Lower the flame, cover it with the lid, cook it until oil has oozed out.

In the mean time, lightly dry roast besan, keep aside.

Add soya granules & matar now, mix it well.stir fry it until dry.

In goes paneer & besan, mix it well. Add some more salt if required, also add dhania patta, mix it well. Stir fry it until dry.

Turn off the flame, take out in a dish, cool it down.

Take small portions, roll it, give a shape of tikki or cutlet, keep aside.

Take a pan, add oil, heat it. Shallow fry them until light brown.

Take out on an absorbent paper, plate it on a serving dish.

Have it with some dip or chutney.

Goes well with any salad 🥗