Put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve ¼ of the bread crumbs for coating the paneer balls and soak the remaining in buttermilk for 2-3 minutes.

Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the Paneer / Cottage Cheese in a bowl. Add the coriander chilli crush to the grated paneer.

Also add all the spices (black pepper, roasted cumin powder, kasuri methi, dry mango powder) to the paneer. Knead well.

To this add the soaked bread crumbs and salt. Mix well and knead into dough.

In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour.

Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff ½ tsp of the roasted cashew nut pieces to it. Close it and roll into a ball shape. Repeat the same for rest of the paneer dough portions.

In another bowl, add 3-4 tbsp. of water to the corn flour and make a paste. Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs.

Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. Remove the balls on an absorbent paper.

Serve the Paneer balls hot with any dip or chutney of your choice. I have served them with Coriander Chutney and Tomato ketchup.