In a large mixing bowl, combine semolina and curd. Gradually add water and salt, whisking until smooth and lump-free. Let the batter rest for 15–20 minutes to allow the semolina to absorb the liquid and soften.

While the batter rests, prepare the vegetable mixture. Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter for about 30 seconds. Stir in the green chilies and curry leaves, sautéing briefly to release their aroma.

Next, add the finely chopped onions and cook for 2 minutes on high heat until translucent. Add the carrots and capsicum, followed by salt, chili flakes, and black pepper powder. Toss well and sauté for another 2–3 minutes until the vegetables are slightly tender but still crisp.

Add the grated paneer and chopped coriander leaves to the pan. Stir everything together until well combined, then turn off the heat and let the mixture cool slightly. Once cooled, fold this spiced vegetable-paneer mix into the rested semolina batter. Mix thoroughly to distribute the ingredients evenly.

Just before cooking, stir in the Eno and mix gently until incorporated. Heat a non-stick pan and lightly grease it with oil. Pour about ¼ cup of batter onto the pan and spread it evenly into a round shape. Cover and cook on low to medium flame for about 3 minutes, or until the underside turns golden brown.

Flip carefully, cover again, and cook the other side until evenly browned and crisp. Repeat the process with the remaining batter.

Serve the hot and fluffy Paneer Roastie with fresh green chutney or tomato ketchup for a wholesome and delicious breakfast.