There's something uniquely decadent about biting into a hot crunchy samosa pocket that is bursting with spicy cheesy goodness! These delightful treats are really easy to prepare and can be made ahead and then frozen until needed, in which case you would only need to fry them in hot oil straight from the freezer and serve immediately.
First, prepare the home made paneer. Bring the milk to a boil, then add the lemon juice and pinch of salt. The milk will almost immediately begin to split. Keep stirring to prevent the curds from sticking to the bottom of the pot. If it does not curdle, add an extra teaspoon of lemon juice. Once the cheese has separated and the liquid (whey) looks quite clear, immediatley remove the pot from the heat and drain the cheese into a clean muslin cloth. You do not need to discard the whey, it can be used for kneading chapatis, rotis, etc.
Tie the muslin cloth and allow the cheese to hang for about an hour in order to drain off any excess moisture. Alternatively, you can place the muslin bag of cheese on a flat surface and put a heavy weight on top of it for about an hour. This helps flatten it neatly and will get rid of any residual liquid.
Once ready to use, remove the cheese from the muslin cloth and crumble it with your fingertips to form small chunks. Set it aside.
Heat oil in a pan, add onions and fry until they begin to turn translucent. Add the sweet corn, a bit of salt and pepper, the chopped chillies and lemon juice. Mix well and then turn off the heat. Allow the mixture to cool completely, then add the chopped fresh coriander, crumbled cottage cheese (paneer) and the grated mozzarella. If you add these when the mixture is hot the cheese will melt and get too gooey to fill into the samosa pockets, so let the mixture cool before you add the cheese into it. Mix everything then give it a taste and adjust the salt if needed.
Fill your samosa sheets/wrappers and make sure to seal them well. Fry on medium heat until golden and crispy and serve! These taste best when still warm and crispy as that is when the filling will be gooey and cheesy, just like a good cheese samosa should be.