In a large bowl, mix the flour, salt, and water. Knead into a soft dough for 3-4 minutes, then apply oil, knead again, and let it rest for 10-15 minutes.

In a separate plate, combine paneer, both cheeses, corn, capsicum, green chillies, chilli flakes, coriander leaves, salt, black pepper, and chaat masala. Mix gently with your hands.

Prepare a slurry by mixing a small amount of flour with water until it forms a thick paste.

Knead the dough again, then divide and roll into medium-sized balls. Roll each ball into a thin roti, apply oil, and stack another roti on top.

Lightly cook both sides of the rotis on a hot skillet and cover with a cloth to keep them soft.

Cut the cooked rotis into thin strips resembling samosa patties. Shape into samosas using the slurry as adhesive.

Fry the samosas in hot oil until golden brown. Serve hot.