Skip the first 3 steps if you have 1 cup crumbled paneer. Bring 3 cups of full fat milk to a boil.
Add lemon juice. Stir well until it curdles completely. Off the stove and drain it off to a cheese or muslin or thin cotton cloth, spreaded inside a filter or colander. Tie up the paneer in the cloth completely and Squeeze off excess whey from the cloth. Hang it until all the whey has drained off.
Crumble and set aside.
While the paneer is hung, prepare the bread slices by trimming off the edges to remove browns.
Heat the pan with oil, add cumin wait to crackle.
Saute ginger garlic paste until the raw smell goes off.
This step is optional. If using onions, saute them until golden.
Add green peas and saute.
Add red chili powder, salt, turmeric and garam masala.
Switch off the stove and stir well.
Add crumbled paneer, coriander leaves and mix well. Make sure there is no dripping whey in the paneer.
Divide the spiced paneer mixture to 6 to 8 parts and make oblong shaped balls.
Flatten the bread slices well with a rolling pin or a chapathi roller.
Make a thin paste of the corn flour with little water. Brush the edges of the bread with this paste.
Place a paneer ball at one edge of the bread. Roll it and press off the edges on all sides to seal the edges.
Preheat the oven to 180 to 200 C and bake for 5 to 8 mins or until golden. You can also shallow fry.