Heat 1 tablespoon of oil in a pan over medium heat. Add ½ teaspoon of cumin seeds and one finely chopped green chili, sautéing until fragrant.

Stir in the mashed boiled potatoes, ¼ cup of cooked peas, and season with salt, ½ teaspoon of chili powder, and ½ teaspoon of garam masala. Cook for another 2-3 minutes until well combined, then remove from heat and mix in ½ cup of mozzarella cheese and 1 tablespoon of chopped coriander. Allow to cool.

Flatten 6 slices of white bread with a rolling pin until about ¼ inch thick. Take a spoonful of the cooled filling and place it on one half of the bread slice. Fold the other half over to form a triangle and pinch the edges together. Seal with water; repeat with remaining bread and filling.

Pour enough oil into a frying pan to submerge the samosas and heat to 350°F (175°C). Dip each samosa into water briefly and then coat with breadcrumbs. Carefully place in hot oil, frying until golden brown and crispy, about 5-7 minutes, turning occasionally.

Remove with a slotted spoon and drain on paper towels. Transfer to serving platter, garnish with chopped parsley, and serve hot with chutney or ketchup.