Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashew nuts and finely chopped green chillies in a tsp of hot oil, and then adding the potatoes and peas with salt. Mix well and keep aside.
Brush a sheet of phyllo with melted butter.
Fold it vertically at the centre into a rectangle. Brush with butter.
Place 2 tbsps of potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining phyllo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.