Vegetarian Samosas With Mango Chutney

With packaged egg roll wraps, making these spicy samosas is a snap. Serve them as a substantial appetizer before a light meal.

3 medium potatoes, peeled and cut into 2-inch-thick slices
1 tablespoon canola oil
¼ cup minced onion
4 cloves garlic, minced
2 small green chilies, minced, or about 1 tablespoon prepared minced jalapenos
1 teaspoon minced fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup frozen baby peas
1/3 cup frozen corn
2 green onions (both green and white parts), finely chopped
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice
½ teaspoon garam masala (see Tip) or curry powder
Salt and freshly ground pepper to taste
Ten 7- to 8-inch square egg roll wraps
Canola oil for cooking
About 1/3 cup prepared mango chutney

Bring a medium pot of salted water to a boil over high heat. Add the potato slices; when the water returns to a boil, reduce the heat to medium. Cover and cook until tender, about 10 minutes; drain well.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly, until aromatic, about 2 minutes. Add the chilies, ginger, coriander, and cumin; cook, stirring constantly, for about 1 minute. Stir in the remaining ingredients, except the potatoes. Remove from the heat.

Coarsely mash the potatoes; add to the skillet. Stir until the mixture is evenly combined. Taste and adjust the seasoning. Set aside to cool.

Cut the egg roll wraps into thirds to form strips. Spoon 1 tablespoon of the filling mixture onto one end of a strip and diagonally fold the strip over the filling to form a triangle. Continue folding, alternating to the left and right, maintaining the triangle shape. When a square of pastry remains at the end, lightly brush it with water. Continue folding and press the end to seal.

Pour oil to a depth of about ½ inch in a large sauté pan. Heat over medium-high heat until a drop of water sizzles when added. Reduce the heat to medium and add the samosas. Cook for about 2 minutes on each side, or until lightly browned. As they are done, use a slotted spoon or spatula to transfer the samosas to a plate lined with a paper towel; pat gently.

To serve, transfer the samosas to a platter and serve hot with a bowl of chutney on the side for dipping. Provide plates for your guests.

Advance preparation

The filling can be made up to 1 day in advance; cover and refrigerate. The assembled but uncooked samosas can be tightly wrapped and frozen for up to 1 month. Cook while frozen.