Mix all ingredients for filling and keep aside.
Add ghee in a kadhai, and roast the daliya for 2 minutes on low flame until you get the aroma, but daliya should not change colour.
Add oats powder, salt, water and milk to the dalia and keep on stirring continuously until a chapati like dough is formed.
Take it out in a wide plate and let it cool down to room temperature.
Add crumbled bread, chopped onions, carrot, garlic, capsicum, powdered nuts and the dry spices and mix thoroughly.
Now take big lemon sized dough and put 1 teaspoon paneer filling and seal from all sides to make a ball or a medallion.(You can shape it like cylinders, tikki, hearts or ellipse.)
Make a thin batter/slurry of refined flour and water in a small bowl.
Spread suji/semolina on a plate.
Dip each ball in this batter and then roll in the suji and then deep fry it in warm oil on medium heat till golden brown, turning occasionally.
Serve hot crispy daliya bombs with ketchup and green chutney
