Prepare the Dough: In a mixing bowl, combine 1 cup maida, 2 tbsp rice flour, salt, chopped dry red chillies (deseeded), 1/4 tsp cumin seeds, coarsely crushed black pepper, black sesame seeds, and 1 tbsp sunflower oil. Mix everything well using your hands.

​Knead: Gradually add about 3/4 cup of water little by little and knead into a soft dough (similar to puri or chapati dough, do not make it too tight). Cover and let it rest for 5 minutes.

​Make the Sauce: Meanwhile, add 1/4 cup paneer, 1/4 cup curd, 1 clove garlic, salt, 1 tsp Kashmiri chilli powder, and a pinch of garam masala into a mixer jar. Blend well to make a smooth, tangy sauce and set it aside.

​Roll Out: After 5 minutes, knead the dough slightly again and divide it into small equal-sized balls. Grease a rolling pin and counter top with a little oil. Roll out each ball to the thickness of a papad (not too thin, not too thick). You can use a small lid or glass to cut them into neat round shapes if desired. Place them separately on a plate so they do not stick together.

​Fry: Heat oil in a frying pan. Once the oil is hot, drop the rolled pieces into the medium-flame oil. Fry them until small bubbles appear and they turn a nice light golden brown color, becoming very crispy without absorbing much oil.

​Remove from the oil and serve hot with the prepared tangy dipping sauce!