Boil lightly salted water in a saucepan. Stir the water with potatoes and peas. Cook for about 15 minutes until the potatoes are tender enough but still firm. Drain the mixture, mash it together and set aside.
Use a saucepan to heat the oil in a medium to high temperature. Simmer the cumin seeds and bay leaf until it gets brown. Blend the onions and ground beef with the preparation.
Cook approximately for 5 minutes until the beef is evenly brown and onions are pliable and mix in garlic, fresh ginger root.
Mollify the mixture with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
Whip in the mashed potato mixture.
Take the mixture away from the heat and keep it in a refrigerator for 1 hour.
Take oil in a large saucepan and heat it in a high temperature.
Mix up cilantro and green chile peppers into the mixture of potato and beef.
Put roughly 1 tablespoon of the mixture onto each phyllo sheet.
Fold the sheets into triangles, pressing the edges of the triangles together with moistened fingers.
Fry it approximately for 3 minutes until it is golden brown. Drain on paper towels and serve the item.