Peel, chop and boil potatoes in salted water for about 20 minutes or until cooked through. Drain and set aside.
In a cast-iron skillet, or non-stick pan, heat 3 tablespoons of olive oil over medium heat. Add onions and sauté until translucent, 2-3 minutes. Stir in crushed red pepper flakes, ginger, turmeric, garlic, garam masala, red chili powder, and cilantro. Add lemon juice, peas, and potatoes. Fry for 5 minutes. Set aside and allow it to cool.
Preheat the oven to 350 degrees Fahrenheit.
Unroll the fillo pastry and remove six sheets. Place one sheet of pastry on a clean working surface (cover the remaining sheets with a cloth) and brush all over with olive oil. Place another sheet on top of the first and brush with oil. Add a third sheet but don't brush with oil.
Using a sharp knife or a pair of kitchen scissors, cut the pastry sheets in half vertically along the long side, and then into thirds horizontally. You should have six equal rectangles. Place about two tablespoons of the filling on each pastry stack and roll into a cylinder. Run a wet finger along the seam and press gently to seal. Crimp and push in the ends to make a cracker shape. Trim the ends with scissors if necessary.
Repeat the process with the remaining fillo sheets. Place the crackers on a non-stick baking sheet and brush all over with olive oil. Bake the firecrackers for 10-15 minutes or until pastry is crisp and golden. Serve with sour cream, ketchup, mango chutney or any chutney you like.
~ Free Tip ~
If you're not watching calories, use butter instead of olive oil.
Make your own easy garam masala spice mix. Download my free 30 homemade spice blends found below the post or in the sidebar.