Step 1 of 6
Start by boiling a medium pot of water with a pinch of salt. Add the potatoes and peas, cooking them for about 15 minutes until the potatoes are cooked through but retain some texture. Drain the mixture, mash it together, and keep it aside.
These were quite tasty. They could have used a bit more seasoning, but I am not very familiar with Indian spices to know what to add. A big change I made was using puff pastry instead of phyllo, which made them lighter and much more enjoyable for our family. I will definitely make these again.
I prepared only the spiced chicken filling and served it over millet porridge. It was a completely satisfying and tasty meal.
I made these; it was simple and they tasted great.