Aloo Samosas (Potato Samosas)

Ingredients

• 3 medium russet potatoes (1 pound)
• Fine sea salt
• 2 tsp canola oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground red chile
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder (optional)
• 1/2 tsp cumin powder (optional)
• 1/2 cup frozen peas
• 1/2 tsp garam masala
• 1 to 2 Thai green chiles, stemmed and chopped
• 2 tbsp finely chopped fresh cilantro
• 14 spring roll wrappers (8 inches square)
• 3 tbsp all-purpose flour
• Canola oil, for frying
• Mint chutney, for serving

Instructions

1. Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to mash them into a coarse mash.
2. Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low and add the ground chile, turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala, and 1/2 tsp salt. Raise the heat to medium and cook, stirring to evenly mix, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
3. Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2⅔ inches wide. Place a damp, clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add about 3 tbsp water to make a smooth paste the consistency of craft glue.
4. Take a pastry rectangle and place it with the long side facing you. Fold the bottom-right corner over the top, with the short side extending 1 to 2 inches past the top, forming an equilateral triangle about 3 inches on each side. Fold the triangle so its right outer edge aligns with the horizontal bottom edge of the sheet, creating a triangular pocket with two flaps. Pick up the pocket so it's open like a cone. Fill with 2 tsp of filling. Spread flour paste over the remaining strip of pastry and fold it over to seal. Pinch any gaps with flour paste. Repeat with remaining filling and rectangles, laying samosas on the lined sheet pan spaced apart.
5. To fry: Fill a frying pan with oil to 1/2 inch depth. Heat over medium-high until it ripples. Add samosas without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer if frying from frozen). Transfer to a cooling rack or paper towel-lined plate. Repeat with remaining samosas, replenishing and reheating oil between batches.
6. To bake: Heat oven to 400°F. Line a sheet pan with foil and add about 1/4 inch of oil. Coat samosas with oil in the pan and arrange in a single layer. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or paper towel-lined plate.