Ingredients 
Serves: 18 

• 2 large potatoes, peeled and cubed
• 1 cup frozen carrots and peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 2 large onions, finely chopped
• 500 gm minced chicken
• 4 cloves garlic, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 2 tablespoons chopped fresh cilantro
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

Directions
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and frozen vegetables . Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash the potatoes and mix in the carrots and peas and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds, add in onions, garlic and minced chicken. Stir until chicken is cooked and onions are soft, about 5 minutes. Season with black pepper, salt and curry powder . Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix chopped cilantro into the potato and chicken mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.