This popular Punjabi street food likely got its quirky name from vendors "walking" the paneer cubes on the griddle while cooking. The dish features marinated paneer and bell peppers stir-fried with bold spices like kasoori methi. Amritsar's famous dhabas serve it sizzling hot with lemon wedges and onions. The high-protein content makes it a favorite among gym-goers. Some historians believe the recipe evolved from Tibetan stir-fry techniques adapted by Punjabi cooks. Modern variations include adding soy chunks or mushrooms for texture contrast. During winter festivals, it's often served with makki di roti as a hearty combo. The marinade typically includes yogurt or cream to keep the paneer moist during high-heat cooking.