Samosas

Samosas

2 tablespoons vegetable oil

1 1/4 teaspoons whole cumin seeds

1/2 teaspoon whole coriander seeds

1 hot green chili, minced

1 piece fresh ginger, about 1/2-inch cube, minced

1 medium onion, diced

4 medium red potatoes, cooked, diced

3/4 cup peas

1/2 teaspoon salt

1/3 cup chopped fresh cilantro

8-10 eggroll wrappers

Oil for deep-frying

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using.

Spoon filling onto bottom half of eggroll wrappers, using about

1/3-cup filling for each. Fold over and trim into half-moons.

Moisten fingers with water; pinch closed.