**Samosas Recipe with a Twist by Eileen Nelson | Recipe Freelance Writer** **Ingredients for a Delicious Twist on Samosas** - 1 tablespoon of canola oil (plus more for frying) - ¼ teaspoon of cumin seeds - 1 teaspoon of freshly minced ginger - 1 teaspoon of minced jalapeño without seeds - ½ teaspoon of ground coriander - ¼ teaspoon of cayenne pepper - 1 pound of thawed frozen green peas - ½ cup of water - 1 tablespoon of chopped cilantro - 1 teaspoon of optional pomegranate molasses - Salt to taste - 8 thawed frozen empanada wrappers - Cilantro chutney and tamarind chutney for serving **Instructions for a Mouthwatering Dish** 1. In a medium skillet, heat up 1 tablespoon of oil. Add the cumin seeds and cook until fragrant for about 30 seconds. Stir in the ginger, jalapeño, coriander, and cayenne; cook for another 30 seconds. Add the green peas and water. Cook until the peas are tender and the water has evaporated, approximately 5 minutes. Transfer the mixture to a food processor to cool slightly. Add cilantro and pomegranate molasses. Pulse until peas are finely chopped. Season with salt. 2. Place the empanada wrappers on a work surface. Moisten the edges with water. Distribute the filling among the wrappers. Fold the dough over, pinching from the bottom to the center to create a cone shape. Fold the top of the dough down to meet the edges and pinch firmly to seal, forming a triangular dumpling. 3. In a deep skillet, heat up 3/4 inch of oil to 350°. Fry the samosas over moderate heat, flipping once, until golden and crispy, which typically takes 5 minutes. Drain on a paper towel-lined rack. Serve with cilantro and tamarind chutneys. **Enjoy with a Perfect Pairing** Austrian Grüner Veltliners with their aromas of spring peas and pepper make an excellent choice to complement this dish. *Originally Featured in December 2010*