Heat a tablespoon of olive oil in a skillet over medium heat.

Add the chopped onion and finely grated or minced garlic. Sauté until soft and translucent.

Stir in the minced meat and sliced olives, cooking for a few minutes while stirring regularly.

Meanwhile, boil the diced potatoes in salted water until tender (about 10–15 minutes).

Drain the potatoes, then mash them roughly using a fork or potato masher.

Add the mashed potatoes to the meat mixture, then season with curry powder, salt, and pepper.

Cover and let simmer for a few minutes. If the mixture seems too dry, add a little water to prevent sticking.

Remove from heat, then mix in the chopped fresh cilantro and cheese portions until smooth and slightly compact. The mixture should not be too liquid.

Let the filling cool completely before shaping the samosas.

In a mixing bowl, combine the flour, baking powder, and salt.

Add the softened butter and rub it into the flour with your fingertips until the mixture has a sandy texture.

Gradually add the plain yogurt, kneading until a smooth and uniform dough forms.

Divide the dough into 2 or 3 portions, cover with a clean kitchen towel, and let rest for 15 minutes.

Lightly flour a work surface and roll out each dough portion into a thin sheet using a rolling pin.

Use an upturned bowl to cut out circles from the dough.

Slice each circle in half to create semicircles.

Lightly moisten the straight edge of a semicircle with water using your finger.

Place a small spoonful of filling in the center, then fold it into a triangle, pinching the edges firmly to seal.

Repeat until all the dough and filling are used.

Heat oil in a deep frying pan or saucepan.

Once the oil is hot, carefully add the samosas and fry until golden brown and crispy.

Remove from the oil and drain on paper towels to absorb excess grease.