Parboil the grated pumpkin with a pinch of salt in a pan of boiling water for about 5 minutes, or until soft.
Drain, then put the pumpkin into a bowl of cold water to cool.
Prepare a tandoor or charcoal grill for a moderate heat, or alternatively preheat the grill (broiled) to medium.
When cold, put the pumpkin into a clean towel and squeeze to remove any excess water.
Transfer to a clean bowl, and add the paneer, onion, ginger, carrot, chili, and coriander.
Mix well.
Season with salt and white pepper, then add the ground spices, green chili paste and bread crumbs and mix thoroughly until the mixture binds together.
Divide the mixture into 16 equal portions.
Using damp hands, mould some of the mixture into a sausage shape along the length of metal skewers. 4
Roast in a moderately hot tandoor, over a charcoal grill or under the hot grill for 8-10 minutes.