Heat the oil in a pan and add the cumin seeds.
Add the onions and ginger-green chilli paste and sauté on a medium flame for 2 minutes.
Add dry mango powder, chilli powder, paneer, salt and coriander, mix well and sauté on a medium flame for another 2 minutes.
Cool completely and keep it aside.
Add some coriander in samosa patty and knead well.
Place a samosa patti on a clean, dry surface and put a portion of the stuffing in one corner of the samosa patti and fold into a triangle. Apply a little water at the edges and seal it.
Repeat it for remaining patties.Heat oil in a kadai and deep fry all the samosas until golden brown.
Remove it on a paper napkin and serve hot with ketchup or mint chutney.