Boil the peas and potatoes together in a medium saucepan 15 minutes. Drain and then mash the potato and peas. Set aside.
In a large saucepan, heat the oil, bay leaf, garlic, onions and ground chicken for a few minutes and then add all the spices listed upto and including cardamom.
Stir in the mashed potato mixture. Add the cilantro and bell peppers.
Lightly flour cooking surface and place the phyllo dough, and put about a tablespoon of the mixture onto each and fold it into triangle form and butter the whole samosa and the egdes and seal them with a fork.
Place them on a baking pan, and bake for 15 minutes at 375 degrees. Enjoy spicy Indian samosas.