Makes 24 small samosas
- 2 lb Yukon gold potatoes
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 cup vegetable oil
- 2 medium yellow onions, minced
- 1 tablespoon minced ginger
- 1 jalapeño, minced
- 1/2 teaspoon cayenne
- 1/2 cup green peas
- 1/4 cup coarsely chopped cilantro
- Kosher salt, as needed
- 1/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons water
- 12 Chinese spring roll wrappers
- Vegetable oil, as needed, for frying
- For the filling, bake the potatoes at 400°F until thoroughly cooked. Cut the potatoes in half lengthwise and force the potatoes, flesh side down, through a medium-size wire rack into a hotel pan; the skins will stay behind on the wire rack. Mash with your hands into a chunky and slightly cohesive mass. Set aside.
- In a wok or skillet over medium to high heat, fry the coriander and cumin seeds in the
oil until they begin to pop, 10 to 30 seconds. Add the onions and cook gently until they are
well caramelized and golden brown, 5 to 8 minutes. Add the ginger and jalapeño and cook until fragrant, about 30 seconds. Add the cayenne and cook briefly, about 10 seconds.
- Add the potatoes, peas, and cilantro. Mix gently and adjust seasoning with salt as needed. Make sure to maintain a chunky yet cohesive texture.
- In a small bowl, combine the flour and water into a paste and set aside.
- Cut the spring roll wrappers in half into long rectangles and place one vertically in front of you. To assemble, place 1 to 2 tbsp of the filling in a thin layer on the spring roll wrapper about 1 in away from the lower end and fold the end over the filling to form a triangle. Continue to fold in triangles, resembling a flag fold. At the last fold, seal the edges with the flour and water paste.
- Fill a large, heavy bottomed saucepan with enough oil to reach about 2-inches deep. Heat the oil to about 360°F. Use a wire spider or slotted spoon to carefully lower the samosas into the oil and fry, flipping as needed, until golden brown all over. Remove and transfer to a wire rack to drain.