Samosa

1. 1

   Heat 2 tablespoons oil in a large skillet over medium-high heat.

2. 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. 3

   Spoon filling onto bottom half of eggroll wrappers, using about

4. 4

   1/3-cup filling for each. Fold over and trim into half-moons.

5. 5

   Moisten fingers with water; pinch closed

* Per serving · 4 servings · Values may vary.

No additional tips available.