How to cook
Preparation of the filling:
Finely chop the onion and fry it in a little oil. Peel the potatoes and cut them into cubes, boil them, then strain them, mix them with the peas, stewed onions and spices.
For the filo pastry sheets:
Cut the filo pastry sheets into long strips and cover them with a towel so they don't dry out. Grab a sheet, grease it with oil, then put the stuffing on top (1 full tablespoon) at the bottom and wrap it into a triangle shape.
Repeat the steps with the other sheets until you run out of the filling.
Fry your samosa in well-heated oil (you will need about 3/4 cup of oil) or in an oven on baking tray at 390°F (200 degrees) until they aquire a golden color.
You can combine spices to your liking and taste.
Serve the Indian Samosa with garnish of your choice in a small porcelain plate.