Boil the potatoes until tender but not mushy. They are done when a fork can pierce through with little resistance (around 15 minutes).

Take the potatoes out into a bowl. Let cool slightly, remove most of the potato peel, then mash/crumble.

Heat oil over medium heat in a pot or pan, then add the cumin seeds. When they start sizzling, add the chopped/smashed ginger and chilies. Saute slightly, then add frozen peas and cook for 1-2 minutes. Add the spices (hing, amchur, salt, chili powder, garam masala, coriander) and saute until well mixed and fragrant (30 seconds).

Add the crumbled/mashed potatoes and mix until well combined. Take the filling off the heat and set aside to let cool.

When ready to assemble, preheat oven to 375 F.

To assemble one samosa strudel, take two (2) defrosted filo sheets. Lie the two sheets on top of each other, long edge facing you. Spoon 1/3 of the samosa filling in a row 1-2 inches from the bottom of the filo sheet. Brush the remainder of the sheet lightly with melted butter. Fold the bottom of the filo sheets over the samosa mixture, then roll it up into a long log. Transfer to a baking tray, seam side down. Repeat to make two more long samosa strudels.

Brush the remaining butter on top of the rolls before baking. Bake for 20-25 minutes or until the filo is evenly golden and crispy.