Potato & Three-Cheese Samosa
The filling that upgrades every Ramadan table: boiled potato mashed with mozzarella for stretch, jar cheese for salt, triangle cheese for creaminess, and coriander and parsley for freshness — sealed in samosa sheets and fried to golden triangles.
How to Prepare
Mash the boiled potatoes while still warm.
Mix in the mozzarella, jar cheese and triangle cheese until creamy.
Fold in the chopped coriander and parsley.
Place a spoonful on each samosa sheet, fold into triangles and seal the edge with a flour-water paste.
Fry in medium-hot oil until golden and crisp, or freeze a batch for later.
Serve hot while the cheese still pulls.
Mash the potato while warm and add the cheeses off the heat — residual warmth softens them into the creamiest filling without melting away the stretch.