Heat oil in a medium frying or medium sized pot.
Add ginger garlic paste and saute for a minute, and then add cumin seeds. Saute the cumin seeds till they splutter and release their aroma.
Add diced onions and saute till translucent, followed by the diced capsicum / green bell pepper and green chilies.
Add red chili flakes, red chili powder, and ½ teaspoon salt. Saute for about 2 minutes, and then turn off the heat.
Place the mixture in a large bowl, and cool.
Once the mixture is cooled, add grated paneer / Indian cottage along with the grated cheddar cheese, chopped coriander leaves / cilantro and salt. Mix well.
Taste and adjust salt if needed.
Mix flour and water in a small bowl to make a thick paste.
Fill the samosa patti with the mince mixture (about 1 - 2 teaspoon of the filling), and fold it into a triangular shape using the sticky flour mixture to glue it shut. This quantity of filling will make around 35 – 40 samosas, depending on how big the samosa patti / samosa wrappers are.
The samosas can be fried off right away, or frozen to use another day. To fry the samosas, heat oil in a large karahi (or wok) or a shallow frying pan. Add the samosas, and fry on medium heat till the samosas are golden brown. Remove with a slotted spoon, and serve hot with green chutney.
Freezing Instructions: To freeze, place the samosas on a tray making sure they don’t touch each other. Keep the tray in the freezer for about 30 - 45 minutes till the samosas are frozen. Once the samosas are frozen, they can be removed individually and put in a plastic bag. Spray oil on the tray to make sure the samosas don’t stick to the bottom. To fry, just take the frozen samosas out of the freezer and place in medium heat oil. Fry till golden brown. Frozen samosas will take 1 -2 minutes longer to cook compared to fresh samosas.
Air frying Instructions: To make the samosas in the airfryer, spray them with oil spray on both sides. Place them in a pre-heated air fryer at 180 C and air fry for 8 – 12 minutes till golden brown. Turn the samosas halfway through, so they are evenly golden brown. Use the same method whether using fresh or frozen samosas; the frozen samosas will just 1 – 2 minutes of additional time.