Samosa

• 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

1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. 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.
3. Spoon filling onto bottom half of eggroll wrappers, using about
4. 1/3-cup filling for each. Fold over and trim into half-moons.
5. Moisten fingers with water; pinch closed

vegetable oil, cumin seeds, whole coriander seeds, green chili, fresh ginger, onion, red potatoes, peas, salt, fresh cilantro, wrappers

Taken from www.epicurious.com/recipes/member/views/samosa-1212526 (may not work)