-ready rolled phyllo pastry sheets-Melted butter-potato samosas (fried and broken into 3 pieces)-Maggi tamarind (amli (tamerine)) sauce or any of your choice-Greek yoghurt or any of your choice -pomegranate seeds-finely chopped fresh mango (optional) -shredded fresh coconut -chopped red onions-chopped dhania (coriander)-jeeru (cumin) powder-chilli powder-salt-plain sev (vermicelli) ghantia-fresh lemon wedges (optional)
1.) cut phyllo pastry sheets into small squares (to fit in a muffin tin) - spray tin with fry light - Place one sheet on a plate - brush with butter and add another sheet ontop in the opposite directions - repeat once more so you have 3layers - scrunch it up into the tray to form a cup then bake till golden brown. Leave to cool. 2.)when cups are cold, fill with Samosa pieces, drizzle amli (tamerine) sauce, add chopped red onions, top with yoghurt, sprinkle salt, chilli powder and jeeru (cumin) powder ontop of yoghurt then decorate with dhania (coriander) and pomegranate seeds, mango and coconut and more red onions - lastly sprinkle sev (vermicelli) over the top.3.)squeeze fresh lemon over before eating (optional).