Indian: Samosas 02 by Recipe Cottage

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	Samosas 02

		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.