For marinade:Add 1 tbsp of yogurt and ½ tbsp of gram flour to the bowl and whisk it well. Then add All the spices like turmeric, red chili powder, cumin and coriander powder, dried mango powder and garam masala. Finally add ginger garlic paste and salt and mix it thoroughly.
Heat oil in the pan then add finely chopped onions. Saute it for few seconds and add green bell pepper and mushroom,
Now it is time to add marinade to sauteed vegetables, fresh bread crumbs or crumbled paneer and mix all well.
When mixture cools down then add finely chopped cilantro and shredded mozzarella cheese to the mixture.
Take a slice of bread and then apply stuffing on the bread. Put another slice of bread on top and close the sandwich and grill it in the panini maker.
Repeat this process and make another sandwiches.
Serve it warm with tomato ketchup.
Notes
Check label before buying bread, it has to be 100% whole wheat if you see enriched wheat flour that means they have used all purpose flour/maida in it.
For saving time make stuffing in advance and keep it in the refrigerator for 1-2 days.
For dairy free version use fresh bread crumb for binding and skip yogurt.
For Gluten free version make it with gluten free bread.
For vegan version use breadcrumb instead of paneer, skip cheese and replace dairy yogurt with vegan yogurt(coconut yogurt or soy yogurt).
If you want to make it with less ingredients then use tandoori masala or curry powder instead of adding all dried spices.
After grilling it in panini maker keep it on the cooling rack so that it won't be soggy.
Use bread of your choice.
Use this stuffing to make tandoori mushroom quesadilla.
Recipe by Cooking Therapist at https://cookingtherapist.com/tandoori-mushroom-sandwich/