Peel and chop Bottlegourd/Lauki coarsely and grind it using a blender or a hand grater.
Squeeze out the water gently-you may use a muslin cloth or squeeze it by hands. We do not intend to drain the water out entirely and want the Lauki to be damp.
Add grated paneer, grated Lauki, finely chopped garlic, ginger, chili, chopped coriander leaves, and spices to a mixing bowl and fold them all together using a spoon or a whisk.
Add besan/chickpea flour and mix with other ingredients: batter should be soft and good to form patties.
On a flat baking tray, place a parchment paper, grease with ghee, and place patties separately.
Set the oven to 370 deg F. When hot, put the tray with parchment paper and patties. Let one side bake for 15-18 minutes.
Now take the tray out (be careful with the hot tray.) Gently lift the end of the parchment paper and flip all patties with a spatula’s help. They might still be soft, so please be careful with flipping them.
Bake for another 15-18 minutes until the patties are done. Please check in the middle and take them out when they are golden brown. Let them cool down and then take them off the paper. Serve or store in an air-tight container in a refrigerator. They can last for 2-3 days.