(Also see step by step pictures above)
To start wrapping the samosas, make sure the samosa sheets are completely thawed, and keep them covered with a damp cloth so that they don't dry out.
Start by bringing the bottom right corner of the sheet, halfway up to the left side. From the top, you should be able to see a triangle forming underneath. Add some of the flour paste to stick the fold that has formed to the rest of the sheet. Add a little more paste to the left hand side of the sheet.
Now bring the triangle that has formed on the left side, down to the right side, landing on the paste you just added. A cone shape should now be formed. Make sure that each corner of the cone is tight, and there is no hole there or the filling will escape while frying. You can use the samosa glue to seal it together.
Lift the samosa sheet and hold the cone in your hand by forming a circle between your fore finger and thumb. Stuff the cone with about 1½ tablespoons of the cheese mixture.
Place the filled cone/sheet back on your working surface, and lightly flatten the filling. Seal the edge with some samosa glue so that the filling doesn't escape. Brush the samosa glue on all the remaining sides as well.
Fold down the filled cone to the left side, then fold once again to the right side. You should now have a perfect triangle with a little wrapper sticking out. Bring the tail up and glue it with the samosa glue to the triangle. This should give you a perfect samosa. Repeat to make the remaining samosas.
Place the samosas on a large baking tray and refrigerate for at least 30 minutes. At this point you can also individually freeze them, and place the frozen samosas in a ziplock for use later.
Fill a pan or skillet with about 1 1/2 inches of oil. Heat the oil till a small piece of wrapper floats instantly to the top. Reduce the flame to medium high and add the samosas to the oil. Do not overcrowd. Fry them on each side for 2-3 minutes till they are golden brown. Transfer them to a plate lined with paper towels and then serve immediately.