Method

Make pastry: Rub oil into flour until it resembles breadcrumbs (this creates the characteristic flaky texture). Add cold water gradually and knead into a firm, smooth dough. Rest 20 minutes covered. Make filling: Mix mashed potato with green chilli, ginger, chaat masala, coriander-cumin powder, coriander, and salt.
About 15 min
Tip: The oil-rubbed flour technique (not butter) creates the specific crispy-yet-layered texture of samosa pastry.
Shape samosas: Divide dough into 8 balls. Roll each into a thin oval. Cut in half. Form a cone shape, seal the straight edge with water. Fill with 2 tbsp potato filling, then place 2–3 cubes of cheese in the centre. Seal the top tightly, pressing the edge firmly. Freeze for 15 minutes — this helps the cheese stay solid during initial frying.
About 15 min
Tip: Freezing before frying prevents the cheese from melting out before the pastry has set. This is the key to the cheese pull effect.
Deep-fry: Heat oil to 160°C (not too hot). Fry samosas for 7–8 minutes until golden and crispy, turning regularly. Do not fry at high temperature — the pastry needs time to cook through without burning. Drain. Serve immediately while the cheese is molten. Cut open at the table for the dramatic cheese pull reveal.
About 12 min
Tip: Low-and-slow frying (160°C instead of 180°C) is the secret to a crispy, cooked-through samosa pastry.

Nutrition per serving (estimate)

Contains: gluten, dairy