For the filling
1 1/2 pounds potatoes cubed
2 tablespoons oil
2 teaspoons cumin seeds
2 tablespoons fresh ginger peeled and minced
1 -3 fresh green chile peppers such as jalapeño, minced
1 1/2 tablespoons ground coriander
1/2 teaspoon salt or to taste
1/2 teaspoon garam masala
1/4 cup fresh cilantro finely chopped
1 cup frozen peas
For the assembly
1 package wonton wrappers
1. For filling: Bring a large pot of water to boil and cook the potatoes until tender, about 20 minutes. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Mix in the potatoes.
2. Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes.
3. Add the cilantro and peas and cook another 5 minutes. Remove from heat and let cool before using.
4. Spray 2 mini muffin pans with cooking spray and gently press 1 wonton wrapper into each cup. Bake 5 to 10 minutes or until golden. Remove from oven and fill each cup with spoonful of samosa mixture. (If you just have one muffin tin, do this in two batches.) Bake 5 minutes or until hot and crunchy. Serve with chutney.
This recipe is sort of a combination of Potato Samosas and Ranch Sausage Cups. I think it has potential but the cups weren’t quite crispy enough and I think it needs a little bit of work still. I looked at some other recipes for similar sorts of things and I might try puff pastry instead next time, but it definitely needs a little bit more experimentation before I’ll serve these to company.