Boil the matar and make it paste.

Heat 1 tsp oil, add cumin seed.

Add matar paste, chana powder, garam masala, coriander, chilli powder and salt. Cook for few minutes and make a dough.

Mix chopped onion, chillies, kissmiss and roasted cumin powder, salt with grated paneer. Mix well. Stuffing is ready

Divide the matar dough into small balls. Make the balls like a katori and put 1 tbsp paneer mixture in it. Close the katori and shape it like balls.

Dip the matar balls in the cornstarch slurry and coated with breadcrumbs.

Heat ample amount of oil and deep fry the matar kebab.

Serve matar kebab with onion ring and sauce.