Place the thick curd in a muslin cloth and hang it for 5-6 hour. Drain all the water.

Now take a bowl put hung curd. Add grated paneer,grated cheese, chopped onion, chopped ginger, roasted besan, green chilli, cardamom powder,garam masala powder,black salt, coriander leaves and salt mix properly.

If the mixture is too wet then add some roasted besan.

Now make round balls of mixture then flaten the balls. Coat the balls with bread crumbs. This will prevent them from breaking while they are being fried.

In a karahi take oil for frying. Deep fry the balls on medium flame. Fry them till they become golden brown on both sides.