First, heat the cumin seeds in a pan. Add one cup of milk and one cup of palak puree to it. Stir well. When it boils, add semolina. Stir continuously. Add salt to taste. Cover and cook for 2 minutes. Turn off flame and let it rest for a while. Take the mixture in a bowl. Add boiled and mashed potato, ginger garlic chili paste, chili flakes, oregano and butter and knead well.

In another bowl, take grated paneer, boiled corn kernels, mozzarella cheese, salt to taste and chili flakes.

Now take a small ball from the kneaded dough and roll it into a katori-like shape. Place a small portion of corn paneer mixture in the middle of the katori and close the ball to make a round shape.

Prepare all the balls like this. Put the bread in a mixer bowl and grind it into fine crumbs. In other bowl Add three to four tablespoons of water to the cornflour to make a thin slurry. Dip the prepared balls in this slurry and roll them in bread crumbs.

Heat oil in a pan and fry the balls until golden brown.