An Indian food fake-out! This very inauthentic version of samosas uses only two teaspoons of oil and packs major flavor and crunch.
Preheat the oven to 375 F.
Place the potatoes in a large pot and fill to cover 2" with water. Bring to a boil, then lower heat slightly and cook potatoes until soft, approximately 10 minutes.
While the potatoes are cooking, preheat a skillet over medium heat. (This is a good time to chop your carrots and onions if you haven't yet.) When the skillet is hot, add the cumin seeds and toast until fragrant, about 1 minute.
When the cumin is fragrant, add the oil and stir to combine. Then add the carrots and onions and sauté until carrots are semi-soft, approximately 8-10 minutes.
Add the frozen peas, garam masala, coriander, ginger, cayenne, and salt, and stir to combine. Cook for an additional minute, then pull the skillet off the heat.
Drain the potatoes and add to a medium-sized bowl. Using a fork, give the potatoes a rough mash. (This isn't Thanksgiving dinner, so some chunks are okay.)
Add the mashed potatoes to the skillet and use a wooden spoon to combine with the vegetable mixture. Add 1/4 cup water or more as needed to stir and evenly incorporate.
Fold in the chopped cilantro, then taste for spice, adjusting as needed.
Spray a 12-muffin tin with cooking spray, then lay two wonton wrappers in each space to line and create a "cup."
Fill each cup with approximately 2 tablespoons of the samosa filling (so the cups are about 3/4 full). Bake for 11-13 minutes or until the wonton wrappers are golden brown and crispy.
Add all ingredients to a blender (high-speed works best) and blend until smooth, scraping sides as needed. Taste and adjust seasonings.
You can find vegan wonton wrappers at Asian grocery stores or online.