For hara chutney combine all the ingredients, except the curds, and blend it in a mixer to a smooth paste.

Transfer it to a bowl, add the curds and mix well. Keep aside.

Cut each piece of paneer into half.

Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes.

Meanwhile combine the corn, salt and the remaining hara chutney and blend in a mixer to a coarse paste.

Transfer the paste to a bowl. Keep aside.
Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent.

Add the corn mixture, coriander and curd and sauté on a medium flame for another 2 to 3 minutes.
Remove from the flame and cool slightly.

Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it.
Sandwich it using another piece of paneer and press gently.
Repeat with the remaining ingredients.

Heat the remaining 1½ tsp of oil in a non-stick pan and fry the stuffed paneer pieces till they are golden brown in colour from both the sides.
Serve hot.