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Crumble the paneer into a bowl
Add coriander, chilli, and salt
Mix lightly and set aside
In a large bowl, combine flour, salt, cumin, ajwain, and kasuri methi
Add yogurt and milk, then mix until a rough dough forms
Use a little water on your fingers if needed to bring it together
Scrape the dough together, shape into a ball, cover, and rest for 10 minutes
Knead for 2 minutes until smooth and soft
Lightly oil your hands and shape into a ball
Place in a container, cover, and rest for 2 hours
Take ~100g dough and dust in flour
Roll into a smooth ball and flatten into a small disc
Add ~30g paneer filling to the centre
Bring the edges up and pinch tightly to seal (no gaps)
Flatten gently to around 6–7 inches, pushing out air pockets
Heat oil (2–3 inches deep) to ~180°C
Gently place the dough into the oil
Press lightly with a spoon to help it puff
Fry for ~40–60 seconds per side until golden
Remove and drain on kitchen paper
Sprinkle coriander
Serve hot with chole or pickle