For the puffs, mix together the flour, ghee, salt and enough water to make a soft dough.
Cover and set aside for 15 minutes.
To make the filling, heat the butter in a pan and saute the onions till they change colour.
Add the green chilli paste, ginger-garlic paste, grated paneer, cheese, milk and white pepper powder.
Cook for 2 minutes over low heat, stirring continuously, till the sauce thickens.
Remove from heat and leave to cool.
Make small marble-sized balls of dough and roll out each one into a three-inch puri.
Place each puri on a flat surface and place 1 tbsp of paneer filling on one half of it and cover with the other half to make a crescent.
Press edges to seal well.
Deep fry the puris in hot oil.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.