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
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