20 sheets of Phyllo dough, cut each sheet in half
4 large potatoes, boiled, peeled and cut into bite size pieces
1 onion finely chopped
1 cup cooked green peas
1-2 green chilis, minced
1 tablespoon ginger, peeled and minced
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon garam masala
1/2 teaspoon dried mango powder (omit if you can’t find it)
2 tablespoons cilantro leaves, finely chopped
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1 cup oil for frying (I prefer peanut or grape seed oil)
In a large pan, allow the oil to come up to 350 degrees F.
Combine all of the ingredients (but the Phyllo dough and oil) and mix together.
Place 2 tablespoons of filling at the edge of one half sheet of Phyllo dough. Fold the dough to create a triangle. Seal the edges with water and continue to fold the dough replicating the triangle shape. Seal the edges again with water. Continue this process until all of the filling and dough has been used up.
Fry 3-4 pieces at a time, make sure you do not crowd the pan. Then place on paper towel to allow the excess oil drain from the dough.
Serve with mint chutney or chili sauce.