Chinese Potli Samosa Wontons
These vegetarian Chinese Potli Samosa Wontons make for a great Indo-Chinese appetiser to serve at Diwali parties. The filling can be made earlier on and stays refrigerated.
Ingredients: Oil for frying
For wonton wrappers, 1 cup all-purpose flour or maida, 2 tbsp ghee, ½ tsp salt, 1/3 cup water – as required. For the filling: 1 cup cooked noodles, 1 tbsp vegetable oil, 4 cloves minced garlic, ½ cup sliced carrots, ½ cup sliced mushrooms, ¼ cup sliced capsicum, ½ tsp sriracha or chilli sauce, 1 tsp soy sauce, 1 tsp honey, 1 tsp vinegar, salt to taste.
Method
Combine flour, oil and salt and use your fingers to make a breadcrumb-like mixture. Add water little by little and knead together till you get a smooth but supple dough. Cover and let it rest for 15 minutes.
For the noodle filling, heat oil in a pan and saute the garlic for a minute. On a high flame, add the carrots and mushrooms and stir fry for 2 minutes. Add the capsicum and cook for another minute.
Whisk together all the sauces and add to the pan, along with the noodles and salt. Stir fry on high heat and switch off the flame.
For the wontons, divide the dough into 8 parts. Roll out each dough into a circle about 2½ inches in diameter.
Place a tablespoon of the filling in the centre, and bring the edges together till they are shaped like a potli.
Once all the wontons are ready, heat oil in a large pan or kadhai, and fry the wontons on medium-high heat till golden brown from outside, and cooked inside. If your pan is not large enough, fry the wontons in two batches. Serve hot with some schezwan sauce.
Aditi Limaye