Hung curd in muslin cloth or in strainer to drain excess water for 1/2 hour.
For marination : Take one bowl. Add gram flour, turmeric, red chilli powder, chat masala, tandoori masala, salt, piri piri masala, curd and 1 tsp oil. Combine all. Make a thick batter.
Cut paneer in 2*2 inch square pieces. Marinate paneer pieces in batter.
Keep it in fridge for 30 minutes.
Boil peas and sweet corn kernels in 1/2 cup water until tender. Drain it. Keep it aside.
Take a bowl. Add hung curd and boiled peas and sweet corn kernels. Mix well. Add all dry ingredients. Beat well. Keep it in fridge.
Now take a nonstick pan. Drizzle some oil. Put marinated paneer pieces. Shallow fry on medium to slow flame until golden brown on both sides. Once done transfer it on paper napkin.
For serving: keep paneer pieces. Place one tbsp topping. Garnish with mint leaves.
