• Cut potatoes into large dice. Place in a small saucepan, cover with water and cook until tender, but not mushy. About 20 minutes.
• Saute onions in 1-2 Tablespoons water (or veggie broth or olive oil) for 3-5 minutes, until softening. Add the garlic, turmeric, chili powder, cinnamon, salt and pepper and stir constantly while garlic cooks and spices become fragrant. Add another Tablespoon water if the pan becomes too dry.
• Turn off heat and let the onion mixture sit until the potatoes are done. Then add the potatoes to the pan. Use a fork to roughly mash them, then stir the potatoes into the onion mixture until well incorporated. Add the peas and gently mix them in.
• Get yourself set up and ready before beginning to fold the samosas. Preheat the oven to 400. Line a rimmed baking tray with unbleached parchment paper. Fill a pie plate with ¼" water. Have a dish towel (preferably one that is already stained, as the turmeric could leach onto your towel) ready and a wooden board to fold the samosas. And you'll need a pair of kitchen scissors.
• Dip one rice paper wrapper into the water. Wait 5 seconds. Flip it onto the other side and push down to submerge for about 10 seconds. You want it to be pliable, but not so sticky (like saran wrap) that it sticks to itself).
• Dab the wrapper onto your dish towel to prevent dripping, then cut in half so you have two half moons. Place each half separately onto the wooden board with the long edge on top and the curved edge on the bottom.
• Scoop 1 heaping Tablespoon of the potato mixture onto the middle of each half moon wrapper. Start folding by taking the right top edge and bringing it over to the left bottom. Then take the top left edge and bring it over toward the right bottom. You should have a triangle now. the very center will be the top point of the triangle. Fold the bottom edge up and over to seal the samosa.
• As soon as samosa is folded into a triangle, move it to the prepared baking tray. Continue until all the filling is used. You should be able to make 2 dozen appetizer sized samosas.
• Place the tray in the oven to bake for 20 minutes. Then flip and bake for another 10 minutes. Serve warm with cilantro dipping sauce.

Cilantro Chutney

• Place all ingredients in a food processor or high speed blender. Blend.
• Tasted for seasoning. Squeeze in another lime if you like your green chutney tangy. Add another Tablespoon honey or syrup if you prefer your sweet. Sprinkle in some crushed red pepper if spicy is your jam.
• Add ¼ cup water, one Tablespoon at a time until desired consistency.
• Chutney will stay good in a sealed jar in the fridge for 3 weeks.