1. Prepare a whole wheat dough just as one would for chapathi and allow it to rest.
2. Filling: In a food processor, add basil leaves, cabbage, capsicum, carrot, onion, ginger and a dried red chilly. Pulse to a coarse cut.
3. cook down with salt and pepper. Add crumbled paneer, season and cook.
4. Roll out the whole wheat dough into a thin circle, use a lid to get a perfect circle cut out, and wet the edge.
5. Place fillinf inside and pleat the edge and pinch it shut.
6. Place on a greased idli plate and steam for 12 to 15 minutes.
7. Lightly fry both sides in a pan and serve.
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