Place a phyllo pastry and cut into 3 strips about 6-7cm wide.
Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining samosas.
When you have all the samosas ready, fry them over medium-high heat until golden and crisp.
Remove and allow them to drain the excess oil on a kitchen paper before serving.
Serve them hot with tomato chutney or Raita (yoghurt sauce).