In a mixing bowl, take 1 medium-sized, boiled and peeled potato. Mash it with a fork nicely. Then add 200 grams of paneer (grated), 1 piece of onion (medium size, finely chopped) and 1 piece of capsicum (small, finely chopped) to the mashed potato and mix them all nicely.

Now, add 1 tsp of salt, ½ tsp of red chili powder, and ½ tsp of chaat masala powder. Mix them nicely. The paneer stuffing is ready. Keep the bowl aside.

Now, take 200 grams of paneer again and cut them into small and thin cubes as shown in the image below.

Then, take a bit of the paneer stuffing, flatten it and shape it like a square as shown. Place it on top of a paneer cube. Cover it with another paneer cube. Press them a bit.

Repeat the steps to make all the paneer pockets and keep them on a plate aside.

Now, to coat the paneer pockets, make a slurry. In a mixing bowl take 4 tbsp of gram flour (besan), 4 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, ½ tsp of salt, and ¼ tsp of black pepper powder, and mix all these dry ingredients nicely first. Then, add water as required gradually to make a smooth slurry with dropping consistency.

Now, take an adequate quantity of breadcrumbs in a separate bowl and keep it beside the bowl with the slurry.

Now, take the stuffed paneer pockets one by one and first put them in the slurry. Coat it nicely from all sides with your right hand and then put it in the bowl of breadcrumbs and coat it nicely with your left hand as shown.

Repeat the process and keep the coated paneer pockets on a plate.

Now, heat an adequate amount of cooking oil in a kadai. When the oil is hot, put a few paneer pockets in it. Flip and fry them on a medium flame.

Remove when they turn golden brown and crispy. Keep on a plate laid with tissue paper to absorb the excess oil. Repeat the process to fry all the paneer pockets.

Your tasty and spicy paneer pockets are now ready to enjoy. Arrange them on a serving tray and serve along with green chutney and spicy tomato sauce.