8 ounces potatoes peeled, diced, and submerged in a bowl of cold water (to prevent browning)
2 large carrots, peeled and diced
1 cup peas (drained)
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro leaves
1 teaspoon coarse kosher or sea salt
2 fresh cayenne, or Serrano chilies
2 tablespoons of canola oil
1 teaspoon cumin seeds
1 cup finely chopped red onion 1 table spoon finely chopped ginger
1 package of wonton wrappers
To make the filling, bring a medium size sauce pan of water to a boil over medium high heat Drain the potatoes and add the potatoes and carrots to the pan, and bring to a boil again. Lower the heat to medium and cook, partially covered, until the veggies are very tender, 5-8 minutes; drain. Coarsely mash the vegetables in a medium sized bowl, and then stir in the peas, mint, cilantro, salt and chillies.
Preheat the oven to 375 (190C)
Heat oil in a medium size skillet over medium high heat. add the cumin seeds and let them sizzle until they turn relish brown and are aromatic, 5- 19 seconds. Add the onion and ginger, and cook until the retables are light brown around the edges, 3 -5 minutes. Add this to the potato filling, thoroughly stirring it in. You will have a have an orange-hued bumpy mixture with specks of green.
Take a wonton square and place a large spoonful of filling in the center, fold top corner to the bottom corner and repeat. You will have made a triangle.
Brush the samosas with oil and place on a cookie sheet and bake until golden brown about 20-30min.