Paneer Tikka Samosa

Ingredients 

• 250 grams cottage cheese (paneer), cut into cubes
• 8-12 samosa pattis
• 1 cup hung yogurt
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon dried mango powder (amchur)
• 1 teaspoon garam masala powder
• ½ teaspoon chaat masala
• 1 tablespoon garlic chopped
• ¼ teaspoon green cardampm powder
• Salt to taste 
• 2 tablespoons lemon juice
• 1 tablespoon refined flour
• ¾ cup corn kernels, boiled
• ¼ cup onion chopped
• 3 tablespoons fresh coriander leaves, chopped
• ½ teaspoon coriander powder
• Oil to deep fry 

Method

1. Take hung yogurt in a bowl, add turmeric powder, red chilli powder, dried mango powder, garam masala powder, chaat masala, ½ tablespoon garlic, green cardamom powder, salt and 1 tablespoon lemon juice and mix well. Add cottage cheese cubes and refined flour and mix well. Set aside to marinate for 30-40 minutes.
2. Preheat oven to 180°C. Line a baking tray with an aluminium foil.
3. Skew the cottage cheese cubes onto satay sticks and place on the tray. Put the tray in the preheated oven and bake for 20-25 minutes.
4. Remove the tray from the oven and set aside to cool.
5. Take corn kernels in another bowl, add onion, coriander leaves, remaining lemon juice, remaining garlic, coriander powder and cooked cottage cheese cubes and mix well mashing the cottage cubes slightly.
6. Fold on end of each samosa patti into a cone, fill it with cottage cheese mixture, apply a little water on the edges of the remaining patti and fold it over the stuffing to shape into a conical samosa and press slightly to seal the open edge.
7. Heat sufficient oil in a kadai. Slide in the samose and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. Arrange the samose on a serving platter and serve hot with green chutney.3