Instructions

1. Place the potatoes in a medium saucepan and cover with an inch of water. Add a teaspoon of salt to the water, then bring to a boil. Lower the heat until the water comes to a simmer, then cook the potatoes until tender when pierced with a fork, 10 to 20 minutes depending on size. Remove the potatoes from the water and let them cool briefly.
2. While the potatoes are cooking, cook the onions. Warm a teaspoon of oil in a large skillet over medium-high heat. Add the onions and a half teaspoon of salt, and cook until the onions are a deep golden-brown.
3. When the potatoes have cooled enough to handle, roughly chop them into small cubes no larger than 1/2 inch. Stir the potatoes into the onion mixture, along with the minced ginger and chili. Add the spices and another 1/2 teaspoon of salt. Stir in the peas and cilantro, and cook just until the peas are warm. Taste the mixture and add more salt or other spices if desired — samosas are meant to be strongly spiced, so don't hold back! Remove the pan from heat once you like the way the mixture tastes.
4. Heat the oven to 425°F. Line a baking sheet with parchment or a nonstick baking mat.
5. To assemble the samosas, first arrange your workspace — place the egg roll wrappers and a small container of water to one side and the pan of filling to the other.→ See the gallery above for step-by-step photos of shaping these samosas.
6. Place one wrapper on your work surface and cut it on the diagonal into two triangles. Use your finger to dab a little water along the long edge — this will help the samosa "cone" stay sealed. Shape the triangle into a cone by folding the long edge of the triangle in the middle and then overlapping the two sides. Pinch the cup closed and hold it in your hand like an ice cream cone.
7. Fill the cone with roughly 1/4 cup of the filling. Tuck the bottom flap over the filling, then fold the top flap down. Seal it closed with a little water. You can pinch the corners closed if you like, but the filling will stay nicely inside without doing so. If a stray pea falls out, just poke it back inside.
8. Lay the finished samosa on the baking sheet with the seam facing up. Continue assembling all the samosas, spacing them slightly apart on the baking sheet. Whisk the egg with a tablespoon of water, and brush over the tops of the samosas — this gives them a nice golden color and helps them crisp.
9. Bake the samosas for 12 to 15 minutes, until the tips are golden and crispy, and the middles are firm but slightly flexible. You should also see small round bubbles forming just beneath the surface of the wrapper.
10. Arrange the baked samosas on a tray and serve with cilantro-coconut chutney. They will keep at room temperature for about 2 hours before needing to be refrigerated. Samosas will keep refrigerated for up to 5 days and can be eaten as is, warmed in the microwave, or re-crisped in a warm oven.