Soak the paneer in hot water for five minutes. Drain.

Grind with the isabgol and salt. Divide the mixture into four roundrels.

Meanwhile boil water in a small saucepan. Keep the paneer roundrels in a mesh and steam for ten minutes.

Meanwhile, whisk the yogurt, stevia and salt till smooth.

Remove the paneer balls into a bowl. Top with the whisked yogurt. Sprinkle red chilli powder, chaat masala and coriander leaves. Enjoy immediately!