Boil cubed potatoes until fork tender - make sure they don't go too soft!
Preheat oven to 180C Fan-forced/200C Conventional oven
In a large pan over medium-high heat, add the vegetable oil. When hot, add mustard seeds and cumin seeds, cook until the seeds start popping.
Once popping, add onion, garlic, ginger, chilli and tomatoes. Cook until softened - usually about 10 minutes.
Add the remaining spices - turmeric, garam masala and cook for a further minute.
Take the pan off the heat then mix through your cooked potatoes and chopped coriander leaves.
To assemble, spray an 8-inch, loose-bottomed cake tin with olive oil spray. Overlap 4 sheets of filo - spraying each layer as you go - to line the bottom of the cake tin.
Once lined, fill with your spicy potato mixture. When filled, scrunch up 3-4 additional filo sheets and top before spraying the top with more olive oil spray. Option to sprinkle over sesame seeds to decorate.
Place in the oven and bake for 25-30 minutes when the top should be golden and crispy.
Serve with a healthy dollop of mango chutney!
