In a bowl; combine together maida, salt and oil until mixed. Add water (approx 1 cup) little by little and make a soft pliable dough. Let it rest for 15 mins in an air tight container. Until then prepare your stuffing.
In a pan, heat the butter. Add the onions and saute until translucent. Add ginger garlic paste and saute until raw smell goes about 2 mins.
Add capsicum. Stir for a minute. Add all your masalas - red chilli powder, aamchor and chaat masala powder. Add salt to taste and saute for 2 mins.
Add crumbled paneer and give everything a good mix. Switch off the gas after 2 mins.
To make the Potlis
Pinch out a cricket ball size dough, flatten it in between your palms and roll it out. Using a cookie cutter cut out small roundels from the rolled out dough. (Alternatively, you can also pinch lime size dough and roll out).
Take a tbsp of stuffing and place it in the centre of the dough
Bring the edges together and press in the neck to form a potli shape. (You can give any desired shape to the dough). Refer the pic above.
From one of the rolled out dough, cut out thin strips to wrap around the neck of the potlis.
Once you have shaped all the dough into potlis. Take one strip and place it around the neck as if you are going to tie a knot. You can use a clove to keep everything in place or else press the knot with the help of your thumb to keep everything in place. Refer the collage.
Deep fry the potlis in hot oil in medium flame until golden brown. (Or give it a round shape and using an appe pan just shallow fry it with one drop of oil)
*If not serving for kids use finely chopped green chillies instead of red chilli powder.
To make it vegan just replace paneer with tofu..
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