Keep all ingredients within reach. Trim the edges of the bread slices. Use the trims for making bread crumbs. Powder the trims in a blender jar. Keep aside the crumbs for later use

Keep all ingredients within reach.

In a skillet heat 2 tsp oil. add 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel, pinch and asafetida; sauté on low flame until spices turn aromatic.
Add 2 chilis, 1 inch ginger, sauté for 2 minutes.
keeping the flame on low, add ½ tsp chili powder, ½ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp pepper and ½ tsp salt.
Sauté on low flame until the spices turn aromatic.
further, add the grated and mix well until everything is well combined.

Samosa:
Trim the sides of bread and roll to flatten.
brush the bread with water to make it moist. if your bread is moist enough, then you can skip this step.
Place in 2 tbsp potato masala in the center; with a finger or a brush apply the slurry on the edges. Fold across diagonally; press the edges to seal. Press with a fork. You may trim with a pizza cutter.
Dip the sealed samosa in the slurry.
Roll into bread crumbs. Using breadcrumbs make samosa crispy and attractive.

Cheese with potato masala:
place a tbsp cheese in the center of the rolled bread slice along with 2tbsp potato masala; fold, seal as described above. samosas are read for deep frying. Deep fry in hot oil, keeping the flame on medium. I use peanut oil for frying as it has high smoking point and will not disintegrate. I use enough oil in the kadai and fry samoso one by one. You will see bubbles in the oil when frying.
Stir occasionally, until the samosa turns golden and crisp.

Remove the fried samosas from the oil, drain off oil, place on a paper towel to remove excess oil from the surface
Serve with ketchup, Enjoy with a cup of hot tea or coffee