In a frying pan, add cooking oil. When oil is hot, add cumin seeds and fry for a second on medium heat. Add diced potatoes, a pinch of salt, and fry for 4-5 mins or till potatoes are almost cooked.
Add peas, coriander powder, red chili powder, salt, and cook for 3-4 mins. Remove from heat and keep aside.
Line a cast iron pan ( or a small cake pan ) with parchment paper. Add sheets of phyllo to the cast iron pan by greasing each layer with cooking oil or vegan butter. I used almost 4 sheets of phyllo dough, you can add more if needed but use a minimum of 3-4 sheets.
Add prepared potato peas mixture to the center of phyllo lined cast iron and adjust the corners of phyllo sheets to form like a bowl and bake at 350F for 20 mins.
Serve warm with a sprinkle of finely chopped cilantro and chat masala!