Vegetarian Samosas with Potatoes and Peas

Vegetarian Samosas with Potatoes and Peas
Tender potatoes and peas are spiced with cumin, fennel, coriander, and ginger in these crispy, golden fritters.Katherine Whittaker

British-Indian chef Romy Gill credits her grandmother for the clever technique used to shape these samosas. Parcooking the wrappers renders the dough less absorbent and malleable, making them easier to fill without becoming gummy (and easier to make ahead). The assembled samosas can be refrigerated for up to 48 hours before frying.