Combine wheat flour, semolina, sesame seeds, salt and mix. Add water and knead to form a firm dough. Cover and keep aside for 10 minutes.

In a pan heat oil over medium heat. Add onions and green chili and cook for about 5 minutes.

Mix in the spinach in small increments.

After the spinach is cooked add cumin powder, coriander powder, dry mango powder, garam masala and stir.

Cover and cook for another 5 minutes.

Season with salt. Allow it to cool.

Divide the dough into 7 equal portions and roll each portion into a smooth ball.

On a floured surface roll each ball into a thin flat disc.

Spoon the spinach filling across the bottom third of the dough. Top it with shredded paneer. Brush the edge with water. Gently bring together both the ends. Press the edges with a fork to make a tight seal.

Heat oil in a frying pan on a low heat. Once the oil is hot gently slide the empanada and fry till golden brown on both sides. Drain on absorbent paper.

Serve hot. Enjoy.