Grind all the ingredients with very little water to a fine paste.

Transfer to a bowl.

Slice paneer into 10 long sticks.

Add the green garlic chutney and mix together to uniformly coat the paneer pieces.

Marinate it for 2-3 hours.

In a bowl mix together all the dry ingredients.

Add all the liquid ingredients except butter and knead to form a slightly sticky dough.

Add butter and knead to incorporate.

Transfer to the counter and knead well for 10 minutes until soft and elastic.

Oil a bowl and place the dough in it.

Cover with a cling wrap and set aside until double. It may take 45 minutes to 1 1/2 hours depending upon the climate.

Once double, transfer it back to counter and press to remove air.

Divide it into 10 equal portions.

Roll each into a rectangle, place the paneer log on the side and top with a little cheese.

Roll the dough to cover the paneer entirely.

Now slice the remaining dough into stripes using a knife.

Wrap those stripes on the wrapped paneer and tuck in the remaining stripes in the bottom.

Place them on a greased baking tray. Make sure there is enough space for the rolls to expand. I placed them too close and they got stuck at the sides.

Cover with a towel and let it double in size for 30 minutes.

Preheat oven to 175°C.

Brush the top of the rolls with milk and bake for 15-25 minutes or until the rolls are golden.

Serve hot with sauce of your choice...