Boil the potatoes in a pot of water for about 15 minutes, or until tender. Once cooked, drain and mash them into a creamy consistency.

Mix together the mashed potatoes with cheese, cumin, and coriander in a bowl until well combined.

Place a generous portion of the potato filling on one half of each tortilla. Fold the tortilla over to seal.

Heat oil in a pan over medium heat. Fry the Samosa-dillas for about 3-4 minutes per side until crispy and golden brown.

Prepare the cucumber salad by mixing diced cucumber with lemon juice and chopped mint leaves.