Potato Samosa

Thaw wrappers (if frozen) and set aside covered with a cloth.

Peel and dice potatoes, cook until just tender.

Boil peas until just coked and drain.

Toast the coriander seeds and cumin seeds in a dry pan until they are aromatic. Add the chili flakes and toast briefly. Grind these in a spice grinder or with a mortar.

Mix potatoes, peas, spices, lemon juice, and chopped cilantro or mint.

Separate wrappers and cut into 1 1/2-inch strips.

Place a heaping teaspoonful of the filling at one end and then fold the wrapper over it diagonally. Fold again so the lower edge is square, and then again to make a diagonal.

Keep folding this way right up the wrapper so that at the end you have a triangle and the filling is completely enclosed.

Wet the edge of the wrapper and seal by pressing down lightly.

Deep fry in small batches until golden brown, turning twice. Remove and drain well. Serve hot. (goes well with mint chutney).