• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 pound ground beef
• 4 cloves garlic, crushed
• 1 tbsp minced fresh ginger root
• ½ tsp ground black pepper
• 1 ½ tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chili powder
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped green chili peppers
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas.

Cook until potatoes are tender but still firm. Drain, mash together and set aside.

In a large saucepan over medium high heat, heat the oil.

Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 min.

Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.

Stir in the mashed potato mixture. Remove from heat and let it cool.

Mix cilantro and green chili peppers into the potato and beef mixture.

Place approx. 1 tbsp of the mixture onto each phyllo sheet.

Fold sheets into triangles or any shape you like, pressing edges together with moistened fingers.

In small batches, fry until golden brown, for approx. 3 min.

Drain on paper towels and serve warm with your favorite chutney!

by Pak101.com (few years ago!) / 1132 views