Samosas

In a small bowl blend together all the spices and set aside.

In a large skillet over medium heat sauté onion and garlic in oil until translucent.

Add the potatoes and the spices, mix well. Add 1 cup of water and allow to simmer and cook until potatoes soften. Add water if needed, keeping in mind you don’t want the potatoes too wet in the end.

Remove from heat, cover, and allow to steam for about 10 minutes.

Mash potato mixture until it has the appearance of lumpy mashed potatoes. Add the peas and mix.

Allow mixture to cool completely.

In another small bowl mix water and cornstarch, and set aside. You will use this to seal the wrappers.

Cut the sheets into 2 even strips. Put the sheets, except what you are currently working with, back in the bag to keep them from drying out.

If they are short, like the ones pictured, you will need to lengthen them. Brush the end of one of the strips and overlap them just a little to make a longer strip.

Fold the corner up to the right side.

Brush some corn starch and water along the left edge. Fold up towards towards the left. Press the left edge together.

Fill the pocket you have created with a generous spoonful of filling.

Brush the wrapper with the cornstarch and water mixture as needed and continue folding in your right-left pattern; seal as you go and spread the filling out.

Put the samosas in layers on a baking sheet with parchment in between, plastic wrap it, and refrigerate at least 15 minutes, or until ready to continue.

Fill a cast iron pan with a generous amount of oil and heat to about 350 F.

Fry samosas until golden brown on both sides and move to a cooling rack.

Serve as an appetizer, snack, or with a side to make a meal.