To make the samosa crust, put 2 tbsp all purpose flour, ½ tsp ajwain seeds, salt to taste, 2 tbsp ghee. Mix together to get coarse crumb texture.

add a little water at a time, knead it to make smooth and soft dough.When the dough has come together , keep kneading for 3 to 4 minutes. If it is sticky add a little more ghees on the top and continue kneading till it is smooth. Cover and keep aside.

To make the samosa filling,grate 200 grams Britannia cheese into a mixing bowl, add ¼ cup chopped jalapenos, a small bunch of coriander leaves and 2 tbsp of Britannia Four Pepper Tango Cheese Spreadz.

Combine all the ingredients together.the filling is ready.

To make the samosa crust, divide the dough into large lemon size balls.

Dust the flat rolling surface with flour. Dust a ball in flour and place it on the flat surface and using a rolling pin, roll it into a 5 or 6 inch diameter circle.

Cut the circle in half (two semi circles), wet the edge of the semi circle and then fold the semi circle into a cone folding in one side over the other. Press the edges together.

Fill the cone with 1 to 2 tbsp of the mixed cheese filling. Seal the cone to make a triangular shaped samosa. Similarly, complete shaping and filling the rest of the samosas.

In a pan or kadai, heat oil for deep frying. When the oil is hot, slip a few samosas at a time into the pan. Fry on medium to low heat til the samosas are crispy and golden. Not dark brown. If cooked for longer, the cheese will begin to ooze out of the samosa.

Serve hot with tomato ketchup and mint chutney.