Heat the milk to lukewarm, add the yeast along with sugar and keep it covered for 10 mins.

In a wide bowl, take the flour, salt and mix well. Then when the yeast has risen well, add to the flour and crumble well. Slowly add the water to knead into a soft pliable dough. Keep adding the cooking oil in intervals, until you get a dough that doesn't stick to your hands.

Pat down well and keep it covered for an hour. Punch and knead again and let it rest for 2 hrs.

Heat a pan with cooking oil, add the grated garlic, saute well. Then add the finely chopped onions. Once they turn colour, crumble the paneer, add salt and chili flakes. Mix everything well.

Once the dough doubled it's original quantity, punch it down again and pinch out small balls. Flatten in the middle, place a spoonful of the stuffing and enclose well.

In a greased baking tray or a foil covered tray, place the stuffed in buns. Let it rest for another 30 mins or so. By then the dough would again rise.

Bake in a pre heated oven at 185 C for 15 mins. Allow it on the wire rack for a while before serving this warm.