1 large onion, peeled and chopped
2 T. olive oil
1 large garlic clove, crushed
2 t. each mustard seeds, grated fresh ginger, ground cumin and ground coriander
1.5 lbs potatoes, cooked and diced
1/25 c frozen peas, thawed
frozen wonton wrappers
Saute the onion in the oil for 8 minutes, until soft but not browned,
then add the garlic, mustard seeds, ginger, cumin and coriander,
and cook for a further 2 minutes.
Remove from the heat and add the potatoes and peas. Mix well.
Seson with salt and pepper, then cool.
Wrappers: thaw, lay out squares. Use a pastry brush to dampen
one edge, then fold to make a cone.
Put 1 T or so of filling in each cone, dampen and fold over top to
make a triangle filled pocket. Dampen the bottom point and fold up
towards the middle. Sort of like an envelope.
Deep fry until golden and crispy.