Prepare a steamer filled with water and grease the dhokla plates.

Grind the poha to a smooth powder.

Grind green chillies, ginger and cumin seeds to a coarse paste.

Combine semolina, powdered poha, besan, salt, Enos fruit salt, and the paste in a bowl.

Add yogurt and water to form a thick batter.

Rest the batter for 15 minutes.

Pour the dhokla batter into the greased dhokla plates.

Preheat the steamer and steam the dhokla batter for 10 minutes or until a tester comes out clean.

Remove the Dhokla from the steamer and let it cool for 5 minutes.

Heat oil in a pan, add bell peppers, and saute for 10 minutes until softened.

Add crumbled paneer and saute until cooked.

Add mint and coriander chutney, red chili garlic sauce, and salt to taste.

Stir well until the mixture is evenly coated with the masala and set aside to cool.

Cut the dhokla to triangles or rectangular shapes.

Heat a grilling pan, drizzle some oil, and place the dhokla to get grill marks.

Flip the dhokla pieces and grill the other side.

Take two grilled pieces of dhokla and stuff them with the paneer and capsicum filling.

Heat oil in a pan; add mustard seeds, cumin seed, hing, and curry leaves and allow it to crackle.

Pour the seasoning over the dhokla and serve hot.