Heat 1 tbsp of cooking oil in a kadai or pan on a low to medium flame and add 1 tsp of ginger garlic paste to it when hot. Cook it for a while.

Then, add 2 tbsp of finely chopped spring onions (whites) to it and cook it for a while until it is slightly soft.

At this stage, add 1 tbsp of finely chopped capsicum and again sauté it for about 20 seconds.

Then, add 4 tbsp of crushed paneer to it and mix well. Cook it for 2 minutes or so.

Follow with salt to taste, ¼ tsp of black pepper powder, ½ tsp of red chili flakes, and 1 tbsp of spring onion greens. Mix well and cook for half a minute.

Your cheese samosa mixture is ready. Switch off the gas stove, transfer the mixture onto a plate and let it cool down for about 5 minutes.

Then, to the cool samosa stuffing, add 4 tbsp of grated Amul and mozzarella cheese along with ½ tsp of tinned jalapeno and mix well. Keep it aside.

Now, take, one samosa sheet and fold it in one corner of its length to form a triangle. Then, fold it upward once again. A pocket will be formed.

Fill the pocket with 2 tbsp of the cheese stuffing. Fold it once again keeping the same triangle shape. Overlap the layer to fold it finally.

When you reach the end, apply some maida mixture and seal the samosa properly leaving no gaps.

Your cheese samosa is ready to fry. Repeat the process to make all the samosas.

Heat an adequate amount of cooking oil in a kadai on high heat and reduce the flame when it is medium hot. Release the cheese samosas one by one in the hot oil very carefully from one side. Flip and fry them in small batches of 2 to 3 samosas at a time for 2 to 3 minutes, continuously flipping in between.

Remove them when they are crispy and achieve a nice golden color. Keep them on a plate laid with a kitchen towel.

Your tasty homemade cheese samosas are ready to enjoy. Arrange them on a plate and serve hot with tomato ketchup or any dip alongside a few coriander leaves.