Samosas by Lynette Rohrer Shirk

These crispy, potato-filled triangles are excellent alone or served with Mango Chutney (page 31) for a dipping sauce.

SERVES 6

¼ teaspoon turmeric

1 cup diced frozen potatoes

¼ cup frozen peas

1 teaspoon paprika

¼ teaspoon curry powder

¼ teaspoon cumin

¼ teaspoon coriander

½ teaspoon salt

¼ teaspoon lemon pepper

18 wonton wrappers

1 egg, beaten

3 cups vegetable oil

Bring 3 cups water to a simmer and add the turmeric. Cook the potatoes in the liquid for 5 minutes, strain them, and lay them out in one layer to cool.
In a bowl, combine the cooled potatoes, frozen peas, paprika, curry powder, cumin, coriander, salt, and lemon pepper to make filling.
Lay the wonton wrappers flat on a work surface. Put 1 tablespoon of the filling in the middle of each wrapper. Brush the edges of the wrapper with egg.
Fold each wrapper over, corner to corner, to make a triangle encasing the filling. Press down on the outer edges with your fingers to seal.
Heat the vegetable oil in a deep fryer or heavy pot to 365°F. Fry samosas in batches until golden brown. Drain on paper towels and serve hot.