Samosas 2

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.
3. Add the chili and ginger, cook 1 minute.
4. Reducei heat to medium and add onion.
5. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
6. Add potatoes, peas and salt, cook 1 minute.
7. Remove from heat and add cilantro.
8. Filling can be made a day ahead and refrigerated, bring to room temperature before using.
9. Spoon filling onto bottom half of eggroll wrappers, using about 1/3-cup filling for each.
10. Foldi over and trim into half-moons.
11. Moisten fingers with water, pinch closed.
12. Heat several inches of oil to 375 degrees in a deep saucepan.
13. Fryi turnovers, several at a time, until they are crisp and golden, 2 to 3 minutes.
14. Drain on paper towels and serve at once.