Heat 2 tablespoons of oil in a pan over medium heat and add 1 teaspoon of cumin seeds along with 1 finely chopped green chili. Sauté for about 30 seconds until fragrant. Stir in the boiled and mashed potatoes, salt, chili powder, and ½ teaspoon of garam masala. Cook for another 2-3 minutes and remove from heat. Let the mixture cool slightly before mixing in 1 cup of shredded mozzarella cheese and a handful of chopped fresh coriander.

Take 4 slices of bread and flatten them using a rolling pin. Cut each slice into half, creating triangles. Spoon a generous portion of the cheese and potato filling onto one half of each triangle. Fold the bread over the filling to form a triangle shape and seal the edges by dipping your fingers in water and pressing them together firmly. Repeat for the remaining slices.

Prepare for coating. In a shallow dish, pour some water and another dish with 1 cup of breadcrumbs. Dip each samosa into the water briefly and coat with breadcrumbs, pressing gently to ensure they stick.

In a deep pan, heat enough oil over medium-high heat for deep frying. Test if the oil is ready with a small piece of bread; it should sizzle. Carefully add the breaded samosas in batches. Fry for about 4-5 minutes until golden brown and crispy, flipping halfway through. Drain on paper towels.

Serve hot alongside your favorite chutney, like mint or tamarind sauce.