These crispy, potato-filled triangles are excellent alone or served with mango chutney for a dipping sauce.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 1⁄4 tsp. ground turmeric
  • 1 cup diced frozen potatoes
  • 1⁄4 cup frozen peas
  • 1 tsp. ground paprika
  • 1⁄4 tsp. curry powder
  • 1⁄4 tsp. ground cumin
  • 1⁄4 tsp. ground coriander
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. lemon pepper
  • 18 wonton wrappers
  • 1 large 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.