Cheese and herb patti samosa

For covering
16 samosa pattis or pads

For stuffing:
1 cup processed cheese, grated
½ cup mozzarella cheese, grated
1 medium onion, chopped
2 stalks spring onions greens, chopped
A few sprigs fresh parsley, chopped
¼ tsp red chilli flakes
¼ tsp white pepper powder
¼ tsp dried oregano

Combine processed cheese, mozzarella cheese, onion, spring onion greens, parsley, red chilli flakes, white pepper powder and oregano and lightly mix using a wooden spoon. Take one samosa patti, dampen slightly and place a small portion of cheese stuffing in one corner. Fold into a triangle shape. Seal the edges. Heat sufficient oil in a kadai and deep-fry samosas till crisp and golden. Drain and place on an absorbent paper and serve hot.