1-For the Filling: In a bowl, thoroughly mix 1 cup grated paneer, 1 medium boiled potato (peeled and mashed, about 1/2 cup), 1 cup grated mozzarella cheese, 2 tablespoons chopped coriander, 1/4 teaspoon salt, 1 teaspoon chaat masala, 2 teaspoons achaar masala (pickle masala), and 1.5 teaspoons roasted kasuri methi (powdered). Set aside.

2-For the Naan Dough: In a large bowl, combine 1 3/4 cups all-purpose flour (maida), 1/4 cup whole wheat flour (atta), 1 tablespoon semolina (sooji), 1 teaspoon salt, 2 teaspoons sugar, 1/8 teaspoon baking soda, 1/8 teaspoon baking powder, 1/3 cup curd, 1/4 cup milk (may need extra), and 1 tablespoon oil. Knead for 3-4 minutes until the dough is soft and smooth. Divide the dough into 15 balls, place them on a greased plate or tray, brush with the remaining 1 tablespoon oil, cover, and let rest for 30 minutes.

3-Roll each ball into a 3.5-inch circle. Place a portion of the filling mixture in the center along with one mozzarella cube (approximately 1/2 inch) and seal the edges to form a ball. Brush the top with milk and sprinkle with kalonji (nigella seeds). Let rest for 10 minutes.

4-For the Butter Chilli Garlic Mix: Combine 3 tablespoons melted butter, 1-2 minced green chillies, 1 tablespoon finely chopped coriander, and 1 teaspoon grated garlic. Set aside.

5-Cook using your preferred method: For the regular oven, preheat to 200°C and bake for 18 minutes until golden. In an air fryer, cook at 190°C for 8-9 minutes. The high-heat oven method involves preheating to 700°C and cooking for 8 minutes with the heat off, then briefly turning it back on.

6-Once cooked, brush with the butter chilli garlic mixture and serve hot. This recipe yields 15 pieces and takes just 33 minutes total, making it perfect for quick meals.