Samosaas (Chicago Tribune)

Directions

1. Heat 2 tablespoons oil in a large skillet over medium-high 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 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.
2. Spoon filling onto bottom half of eggroll wrappers, using about ⅓ cup filling for each. Fold over and trim into half-moons. Moisten fingers with water; pinch closed.
3. Heat several inches of oil to 375℉ (190℃) 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.