Salt and freshly ground black pepper
Place the unpeeled potatoes in a medium-sized saucepan, cover
with cold salted water, bring to a boil, and cook for 25 to 30 minutes
until the potatoes are tender. Drain and set aside the potatoes
until cool enough to handle. Peel the potatoes and mash coarsely
with a fork.
In a small skillet, heat 1 tablespoon oil over medium heat and
cook the onion, stirring, until soft and translucent, 2 or 3 minutes.
Add the ginger and garlic and cook for 1 minute more.
In a bowl, mix the onion and garlic with the potatoes, peas, red
pepper flakes, ground coriander, and cumin until combined. Season
to taste with salt and pepper and stir in the cilantro.
Place several wonton wrappers on a board and brush the edges with
water. Roll 1 teaspoon of the mixture into a ball and place it in
the center of the wonton wrapper. Fold each wrapper in half diagonally,
squashing the filling to fit, and pinch to seal the edges together.
Repeat with the remaining wonton wrappers and filling.
Heat 1/2 inch oil in a large skillet over high heat. When it's
hot, fry several wontons at a time, turning them over as they brown.
Remove them from the skillet and place on paper towels to drain.
Repeat with the remaining wontons. Serve immediately with Fresh
Cilantro Chutney or Spicy Mango Chutney.
They can be made ahead of time and frozen.