Boil the potatoes in salted water until cooked through but not falling apart, drain and put aside to air dry for 10 minutes
While the potatoes are drying add the diced onion and cumin seeds to a frying pan with the rapeseed oil over a medium heat. Cook until soft and just starting to colour, approximately 5 minutes
Once the potatoes are cool add the Whitworths protein by nature Indian lentil dhal, garlic, peas, chilli, curry powder, ginger and cooked onions with the cumin seeds and the cooking oil to the potatoes. Mash it all together until well combined
For each samosas, make sure to cut your filo pastry into 15cm by 15cm large squares
Place about one tablespoon of filling in the lower left corner of the filo pastry. Fold the lower left corner into the centre point of the square, over the filling (take care to keep the filling enclosed in the fold)
Fold the entire lower half up so that the bottom edge is now even with the top edge. To make a rectangle. Fold the top left corner down, back over the filling and flush with the centre. Fold the filling over itself until you have a small triangle parcel
Brush oil all over your samosa and sprinkle the poppy or sesame seeds over