Shingaras with Cauliflower and Potato Filling

Ingredients

• ¾ teaspoon ground cayenne pepper
• ¾ teaspoon ground cumin
• 2 tablespoons olive oil
• ½ cup roasted, salted peanuts, coarsely chopped
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon cumin seeds (optional)
• 1 teaspoon ground turmeric
• 1 medium russet potato, peeled, cut into ⅓-inch pieces
• ½ small head of cauliflower, cut into ⅓-inch florets
• 1 serrano chile, stem and seeds removed, finely chopped
• ½ teaspoon sugar
• Kosher salt
• ½ cup frozen peas, thawed
• ½ cup golden raisins
• 1 serrano chile, stem removed, chopped
• 2 cups cilantro leaves with tender stems
• 1 tablespoon unsweetened coconut flakes
• ¼ cup whole-milk Greek yogurt
• 2 tablespoons fresh lime juice
• Kosher salt
• 25 3–5-inch round empanada, wonton, or egg roll wrappers
• Vegetable oil (for frying; about 8 cups)
• A deep-fry thermometer

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