Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.

Drain and reserve the cooking stock.

Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.

Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.

Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.

Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.

Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.

Transfer into a bowl. Heat a little oil on a non-stick Tawa.

Grease your palms, take a portion of the chana mixture and spread it. 

Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.

Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.

Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.