To prepare the cilantro chutney, in a food processor, combine the cilantro, ginger, green onions, chiles, garlic, salt, black pepper, sugar, garam masala, lemon juice and canola oil. Puree until smooth, adding water if the mixture is too thick.

To prepare the samosas, put the unpeeled potatoes in a deep saucepan and add cold water to cover. Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain the potatoes and when they are cool enough to handle, peel and mash coarsely.

In a small fry pan over medium heat, warm the 1 tablespoon canola oil. Add the onion and cook, stirring occasionally, until soft and translucent but not browned, about 3 minutes. Add the ginger and garlic and cook, stirring occasionally, until fragrant, about 1 minute.

In a large bowl, combine the onion mixture, potatoes, peas, red pepper flakes, coriander and cumin and stir until well blended. Season to taste with salt and pepper and stir in the cilantro.

Place a wonton wrapper on a cutting board and brush the edges with water. Roll a rounded teaspoon of the potato mixture and place in the center of the wrapper. Fold the wrapper in half diagonally, squashing the filling to fit, and pinch the edges together to seal. Repeat with the remaining wrappers and filling.

In a deep pot over medium-high heat, pour in canola oil to a depth of 1/2 inch and heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Fry several wontons at a time, turning them over as they brown. Transfer to the paper towel–lined baking sheet. Repeat with the remaining wontons. Serve immediately with the cilantro chutney (recipe above).