In a mixing bowl or vessel, take 1 cup besan (gram flour).

Now add 1 pinch turmeric powder, 1 to 2 pinches of red chili powder, 1 to 2 pinches of garam masala powder, 1 pinch asafoetida (hing), ½ teaspoon carom seeds (ajwain) and salt as required. Mix very well.

Pour ⅔ to ¾ cup water and mix well.Use a wired whisk to mix the batter. Make a thick flowing smooth batter without any lumps. You have to add water as required to make this thick flowing smooth batter. Keep it aside.

Now, slice paneer (cottage cheese) into cubes or square. Take a bread slice apply green chutney evenl, then place sliced paneer. Again apply a layer of green chutney and keep another bread slice.

Dip the bread paneer parcel into the batter. Coat them well.Heat oil for deep frying in a kadai or pan.

When the oil becomes medium hot, add the paneer parcels in the oil. Keep the flame to medium.

When one side is light golden, gently flip the parcels and continue to fry the second side.Flip a couple of times for even frying of the parcels. When they become crisp and golden then remove them with a slotted spoon.