2 large potatoes, peeled1 cup frozen peas, thawed2 tablespoons vegetable oil1/2 teaspoon cumin seeds1 bay leaf, crushed2 large onions, finely chopped1 pound ground beef4 cloves garlic, crushed1 tablespoon minced fresh ginger root1/2 teaspoon ground black pepper1 1/2 teaspoons salt1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground turmeric1 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom2 tablespoons chopped fresh cilantro2 tablespoons chopped green chile peppers1 quart oil for deep frying1 (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, about 15 minutes. 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 minutes. 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 chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.