حشوة الجبن المطبوخة

In a skillet over low heat, toast the flour until it starts to release a nutty aroma.

Add the vegetable oil to the toasted flour and stir well.

Gradually pour in the milk, stirring constantly until the flour dissolves completely and the mixture becomes smooth.

Add the salt and nigella seeds, stirring to incorporate the flavors.

Stir in one cup of mozzarella cheese until it melts, then add the second cup and continue mixing until you get a thick, cohesive mixture.

Transfer the mixture to a plate and cover it to cool completely.

Once cooled, use the filling to stuff samosa or spring roll wrappers, as shown in the video.

Prepare a sealing paste by mixing a little flour with water until it forms a glue-like consistency. Use this to seal the edges.

Freeze the filled pieces for 30 minutes before frying.

Deep-fry in hot oil until golden and crispy.