INGREDIENTS

1. 2largepotatoes, peeled
2. 1cupchickpeas or green peas, drained
3. 2tablespoonsvegetable oil
4. 1/2teaspooncumin seeds
5. 1bay leaf, crushed
6. 2largeonions, finely chopped
7. 1lbground beef
8. 4clovesgarlic, crushed
9. 1tablespoongingerroot, minced
10. 1/2teaspoonground black pepper
11. 1 1/2teaspoonssalt
12. 1teaspoonground cumin
13. 1teaspoonground coriander
14. 1teaspoonground turmeric
15. 1teaspoonchili powder
16. 1/2teaspoonground cinnamon
17. 1/2teaspoonground cardamom
18. 2tablespoonscilantro, chopped
19. 1tablespoongreen chili peppers, finely chopped
20. 1 (14 ounce)packagewonton wrappers
21. 1quartoil(for deep frying, baking is optional)

DIRECTIONS

1. Bring a medium saucepan of lightly salted water to a boil.
2. Stir in potatoes and peas.
3. Cook until potatoes are tender but still firm, about 15 minutes.
4. Drain, mash together and set aside.
5. In a large saucepan over medium high heat, heat the oil.
6. Brown cumin seeds and bay leaf.
7. Mix in onions and ground beef.
8. Cook until beef is evenly brown and onions are soft, about 5 minutes.
9. Mix in garlic and ginger root.
10. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
11. Stir in the mashed potato mixture.
12. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
13. Heat oil in a large, heavy saucepan over high heat.
14. Mix cilantro and green chile peppers into the potato and beef mixture.
15. Place approximately 1 tablespoon of the mixture onto each wonton wrapper.
16. Fold into triangles, pressing edges together with moistened fingers.
17. In small batches, fry until golden brown, about 3 minutes.
18. Drain on paper towels and serve warm.