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1: Bloom the yeast in the water with sugar and milk powder for 10 mins.

2: In another bowl, combine all the dry ingredients. Add the yeast water and knead well.

3: Pour the oil as well and continue mixing until the dough is smooth. It will take about 10 mins.

4: Divide the dough, cover, and rest for about 2 hours or until it doubles in size.

5: In a jar, blend the cold oil and milk by pulsing the mixie until emulsified with the remaining ingredients and then blend until smooth. Set aside.

6: In a pan, heat some oil and sauté the paneer, onion, and capsicum, add the sauce and cook until thick.

7: Finish with mozzarella cheese.

8: To make the cones, make tiny cone molds from silver foil or use cone-shaped solid molds.

9: Roll out the dough to about 2 cm thickness and cut it into strips.

10: Wrap the strips around the cone mold to make a cone shape, coating the outside with a little cheese.

11: Bake in a pre-heated oven or air fryer for about 12 mins at 180C until golden brown and cooked.

12: De-mold and cook the baked dough cones.

13: Add the filling inside and top with fresh coriander leaves.