In a medium frying pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and 1 chopped green chili, sautéing for about 30 seconds until fragrant. Mix in 2 cups of boiled and mashed potatoes along with salt, 1 teaspoon of chili powder, and 1 teaspoon of garam masala. Cook for 2-3 minutes until well combined, then allow to cool. Finally, fold in 1 cup of mozzarella cheese and some chopped fresh coriander.

Take 4 slices of bread and flatten each one using a rolling pin until thin. Place a generous spoonful of the prepared potato and cheese filling on one half of each slice. Fold the bread over to create a triangle shape and use a little water to seal the edges securely.

In a shallow bowl, place some breadcrumbs (optional) and another bowl of water for dipping. Dipping each samosa briefly in water, then coat with breadcrumbs ensures a crunchy texture. Heat about 3 cups of oil in a deep frying pan over medium-high heat. Fry the samosas for approximately 5 minutes, turning occasionally until they turn golden brown and crispy. Drain on paper towels to remove excess oil.

Once the samosas are fried to a perfect golden crisp, transfer them to a serving plate. Garnish with freshly chopped parsley and serve hot with mint chutney or tamarind sauce.