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1
Heat the oil in a large skillet over med-high heat.
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2
Add the onion, ginger, and vinegar and saute for 3 minutes.
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3
Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.
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4
Add the potatoes and cilantro and saute for 2 minutes.
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5
Adjust seasoning to taste; transfer mixture to a bowl and set aside.
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6
Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.
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7
Preheat oven to 400.
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8
Unroll and cover the phyllo sheets with a damp clean kitchen towel.
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9
One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.
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10
Fold in one-third of the phyllo lengthways toward the middle.
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11
Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.
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12
Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.
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13
Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.
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14
Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.
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15
Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.
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16
Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.
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17
Place the samosas on a large platter and serve.
