Method
Firstly prepare the dough for the samosas and keep it aside. Roll into flat round chapattis and cut each round into half to make a semi circle. To prepare the filling, heat oil in a pan and sauté the jeera, chili and potato mixture with the spices and cook for 2-3 mins. Add cashewnuts and mix well. Remove cool and mix in the grated cheese. Stuff each samosa with the potato, cheese and cashew mixture and pinch the edges to seal well. Use water if required. Prepare the samosas, deep fry them in medium hot oil until light golden color and serve with mint chutney/tamarind chutney or tomato sauce.