In a 4-quart pot 3/4-full of salted water, add the diced potatoes, bring to a boil, reduce heat and simmer till done. Drain; coarsely mash and set aside.
In a skillet, add 2 tablespoons canola oil, heat over medium-high. Cook cumin seeds till they pop, 1-2 minutes.
Add garlic, onion and ginger; cook until golden, 4-6 minutes. Take off heat and stir into potatoe mixture with peas, cumin, chili powder, and curry powder.
Form and Fry the Samosas: Place 1 tablespoon of the Somosas mixture onto a wonton wrapper, moisten edges of the wrapper, pinch the two opposite corners and edges together to form a triangle package and seal the edges. Repeat this process until the Somosas mixture is gone. Brush the packages with the beaten egg.
Lightly grease a cookie sheet and arrange the samosas then bake approximately 15-20 minutes or until golden, turning half way through.
Remove from oven and serve with the Kasundi sauce on the side. (Kasundi sauce recipe below)
Preparation of Kasundi Sauce (Ingredients above):
Heat the oil in a skillet and add the turmeric, chili, cumin, ginger and garlic. Stir over a gentle heat for 5 minutes.
Add the onion and the vinegar then the tomatoes and sugar.Stir all together and simmer for 1 1/4 hours, stirring occasionally. Add salt to taste.
Pour into a bowl, cover with plastic wrap and place in refrigerator.