Prepare the Filling:

1. Peel and dice the potatoes, then boil until tender. Drain and lightly mash.
2. In a skillet, heat oil and toast cumin seeds until fragrant.
3. Add mashed potatoes, peas, cheese, and spices. Cook 3–5 minutes, stirring to combine.
4. Let cool completely.

Assemble the Samosas:

1. Place a wrapper on a flat surface. Fill with 2–3 tablespoons of the potato mixture.
2. Fold into a triangle, sealing edges with flour paste.
3. Repeat for all.

Fry:

1. Heat oil to 350°F (175°C). Fry samosas in batches until golden brown and crispy, about 3–4 minutes per side.
2. Drain on paper towels.

Serve:

1. Arrange on a platter and serve hot with a side of Good Foods Creamy Fire Chimichurri for dipping.

• FOR THE FILLING:

• 2 medium russet potatoes, peeled and diced

• ½ cup green peas (fresh or frozen)

• ½ cup shredded mild cheese (mozzarella, paneer, or cheddar)

• 1 tsp cumin seeds

• 1 tsp garam masala

• ½ tsp turmeric

• ½ tsp chili flakes (optional)

• Salt, to taste

• 1 tbsp oil

• FOR ASSEMBLY:

• 12 samosa wrappers or spring roll pastry sheets

• Water + flour paste for sealing

• Neutral oil, for frying

• FOR SERVING:

• ½ cup Good Foods Creamy Fire Chimichurri