Mash the boiled potatoes, keep aside. 

Heat oil in frying pan (non-stick preferably). Add chopped onion, sauté over medium heat until light brown in colour. Next to add green chillies and garlic, sauté for a few seconds. Add in all the other veggies except mashed potato, stir-fry over medium heat for less than a minute. Now add mashed potato, salt, pasta sauce, breadcrumb, and Italian seasoning. Mix well and cook over medium heat for 3-4 minutes. Remove this vegetable mixture from the heat and keep aside. Let the mixture cooled a bit before shaping them up.

Grease both of your palms with oil, start making oblong-shaped patties from the vegetable mixture. Make a groove in each patty and stuff with grated cheese, seal the cheese-filled center by tucking in the vegetable mixture from the sides to the middle and make a smooth patty. Place the patties on a plate and keep it refrigerated while you’re making the samosa dough.

Take water in a bowl, and soak the Popsicle sticks in the water.

In a bowl add maida, 4 tbsp vegetable oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free firm dough forms.

Make balls from the dough. At the time of rolling apply a few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball. Start rolling evenly in an oblong shape, keep in mind that the thickness of the samosa pastry should be like roti. With a knife or pizza cutter cut the samosa pastry in vertical ¼ “thick strips. 

Take out the patties from the refrigerator. To make the Mummy eyes place little dough balls on the patties as shown in the picture. After that press whole black peppercorns on top of the eyeballs. Press the black peppercorns gently inside the eyeball, only the top surface of the black peppercorn should be visible, otherwise, the black peppercorns would come out loose after baking, so, do it accordingly. Alternately for the eyes, you can use cloves also. Even I’ve found cloves are better because they sealed properly with the eyeball and didn’t come out after baking. 

Wrap the patties with pastry strips by keeping a little place at the lower part of each patty where the Popsicle sticks need to be inserted. After wrapping all the patties with pastry strips, make little cut marks with a knife at the lower parts and insert the Popsicle sticks. Pat dry the soaked Popsicle sticks before inserting them into the patties.

Now the mummy samosa popsicles are ready to bake. Preheat the oven to 180 degrees C. Brush the popsicles with oil and place them onto an aluminium foil-lined baking tray. Grease the facing side of the foil with oil before placing the samosa popsicles. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

If you’re using an air fryer brush all the mummy samosa popsicles with oil before putting them into the basket. Brush the base of the air fryer basket with oil. Preheat air fryer to 180 degrees C for 5 minutes. Arrange the samosas into the basket. Bake for 15 minutes or until pale brown in colour, and they should feel crisp on the outside when touched.

Don’t place the popsicles overlaying each other, arrange them in a layer inside the basket and bake in batches. I've baked three at a time in the air fryer.

Serve hot Mummy Samosa Popsicles immediately with some chutney or ketchup and amaze your guests. Enjoy!