Ingredients

• 1 sweet potato
• 1/2 cup green peas
• 1 1/2 teaspoons garam masala
• 1 tablespoon cilantro
• 1/2 teaspoon jeera powder or 1/2 teaspoon fennel seed
• 1 onion
• 1 cup soy crumbles
• 1/2 teaspoon ginger, -garlic paste
• 12 sheets phyllo pastry, as needed
• melted butter
• oil, for sauteing
• salt, and red chili powder as needed

Instructions

1. How to make them: Soak the soya granules in hot water for about 1/2 hour. Squeeze out all the water and drain.

2. Saute the onions in oil after adding the jeera and fennel mixture. When the onions turn light brown add the.

3. Soya granules, green peas and the garam masala. Add ginger-garlic paste, salt, red chilli and mix well.

4. Add a little water to bring all the ingredients together and incorporate the bold flavors throughout the stuffing. Add the Cooked sweet potatoes, mix well. Remove from fire and cool.

5. Now remove the sheets of Phyllo gently one by one and apply the melted butter with a brush.

6. Place the next sheet over the first one and brush more melted butter.

7. Repeat for about 3-4 layers and cut them with kitchen shears lengthwise into two or three strips.

8. If you have three strips you will have mini samosas and two will form bigger ones. I have a mixed batch.

9. Place a large spoonful of mixture on to one end of one strip of pastry. Fold over to cover and form a triangle.

10. Fold over into a cone from one end of each strip until the stuffing is completely encased inside the pastry.

11. Heat the oven to about 350 degrees F and bake the little bundles until the shell is a deep brown color.