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SAMOSAS
Yield: 8 to 10 pastries

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.

Heat several inches of oil to 375 degrees in a deep saucepan. Fry
turnovers, several at a time, until they are crisp and golden, 2
to 3 minutes. Drain on paper towels and serve at once.

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