Samosas with Green Chutney

Along with my tandoori chicken as appetizers on NYE 2009, I made Samosas... which were hard to make into triangles, but I have rolled them like eggrolls before and they are just as delicious...they just don't look right. Here's a little video I like to watch before attempting these. I can't make the dough.. I've tried, but its easier to use eggroll papers and dip them in eggwash. Sorry if it is an insult to samosas =( It's kind of like when you eat white chocolate... you know its chocolate, but its white.. wtf?

Ingredients:
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies (or way less because 2 makes it very spicy depending on the chilies you use)
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 lemon juice
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)
some eggroll papers from your local asian grocery store
1 or 2 eggs and a little drop of milk for eggwash (unless you want to make it vegan)

Directions:
1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and lemon juice. Add more salt or lemon juice according to taste.
Let the filling cool to room temperature.

5. Spread the eggroll paper lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Dip in eggwash to make it stick
6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7. Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
8. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

For the Green Chutney, or Hari Chutney to dip your samosas in, nothing is easier than this!
Ingredients:
1 big bunch of chopped Cilantro (or 1/2 cilantro and 1/2 mint leaves)
3 green chopped chilies (or less if you are sensitive to really really spicy food!)
3 tablespoons of lemon juice
1/2 inch ginger
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon oil
1 teaspoon sugar
Directions:
Blend all ingredients, except the cilantro, into a paste in a blender.
Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
Blend well and add more salt, green chilies, or lemon juice to taste.