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1
Peel the onion and cut into 1/4-inch pieces.
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2
Peel and finely chop the garlic or pass it through a garlic press.
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3
Peel the potatoes and cut into 1/4-inch pieces.
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4
Cut the jalapenos in half, remove the seeds, and finely chop.
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5
Place 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
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6
Add the onion, garlic, and potatoes and cook, stirring frequently, for 10 to 12 minutes.
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7
Add the jalapenos, ginger, and peas and cook, stirring frequently, for 5 to 7 minutes, or until the potatoes are cooked.
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8
Add the curry powder, salt, cilantro, and lemon juice and cook for 2 minutes.
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9
Spoon about 1/4 cup of filling into the center of each wonton wrapper.
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10
Wet your finger with water, dampen the entire edge of the wrapper, and fold the wrapper over the filling.
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11
Press the edges together to seal.
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12
Repeat until all the wrappers are filled.
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13
Heat about 2 inches of canola oil in a large saucepan until very hot (depending on the size of your pan, youll need about 2 to 3 cups).
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14
Add 2 samosas to the pan at a time and cook for 5 to 7 minutes on each side, or until golden brown.
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15
Remove with a slotted spoon and drain on paper towels.
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16
Serve immediately.
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17
Curry is an Indian blend of up to twenty spices and seeds.
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18
The chief ingredient is usually turmeric, which provides its characteristic yellowish color.
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19
Other common ingredients include black pepper, cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, ginger, mace, nutmeg, pimiento, poppy seeds, red pepper, saffron, sesame seeds, and tamarind.
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20
You can buy curry powder in the supermarket; just be aware that if the jar has been around for more than 6 months it will have lost a lot of its punch, so you may want to use a bit more.
