3 tablespoons salad oil 1 ½ teaspoons mustard powder ½ teaspoon cumin powder 2 small chili peppers, minced 1 medium onion, finely diced 2 tablespoons garlic, minced 2 teaspoons curry powder ½ teaspoon turmeric ½ cup water 1 ½ cups diced potatoes 1 box frozen green peas (10 ounces) Salt, to taste 2 tablespoons cilantro, minced 36 wonton wrappers Egg wash Oil for deep frying
Heat oil in a pan, add the minced chili pepper, and sauté for about 2 minutes. Add the onion, and cook until onion is translucent. Add the garlic, curry powder, turmeric, mustard powder, and cumin powder; sauté for 1 minute. Add the water, potatoes, and the green peas; sauté until the potatoes are cooked and the water has evaporated. Season with salt and add the cilantro. Set aside until cooled. In the meantime, separate the wonton wrappers. Arrange wrapper on a clean surface and place about a tablespoon of the pea and potato filling in the center of each wrapper. Brush the edges of the wrapper with the egg wash, and fold in half to make triangular-shaped packets. Heat deep frying oil, and cook samosas until golden brown. Drain well on paper towels and serve hot with tamarind chutney.