Heat oil in a non-stick pan. Add ginger and green chillies and sauté for a minute. Add raisins and sauté for half a minute. Add split Bengal gram and toss.
Add ½ tsp red chilli powder, ¼ tsp cumin powder, a pinch of black salt, 1 tsp sugar, salt and mix well.
Add coconut, paneer and switch off the heat. Toss well and transfer the mixture into a bowl.
Trim the edges of the bread slices. Soak the slices in water. Squeeze out the excess water and keep aside.
Add garam masala powder to the Bengal gram filling and mix. Add a little salt to the bread and mash while mixing.
Divide the bread mixture into equal sized balls and shape each ball into a katori. Place the Bengal gram mixture in it. Gather the edges and seal and shape into a wada and make a small depression in it.
Add remaining sugar, ¼ tsp black salt, chaat masala, ½ tsp red chilli powder and a little salt to the yogurt and whisk well.
Transfer half of the yogurt into a serving bowl. Add the wadas and pour the remaining yogurt over it.
Drizzle tamarind chutney, sprinkle red chilli powder, cumin powder and serve.