Method:

Boil, peel and grate potato. Grate paneer also. Finely chop dhania and hari mirch. Grate both the gobis.Heat oil in a pan and fry both gobis with azinomotto powder. After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.Heat oil in a pan. Dip all the balls in maida batter and deep fry them until they turn golden brown.