Wonton Samosas
Bite-size samosas shaped into wontons, stuffed with masala peas and potato
Equipment
- 1 saucepan for boiling the potatoes/peas
- 1 large mixing bowl
- 1 Chopping Board
- 1 small bowl
- 1 kadai/baking tray/air fryer
Ingredients
For The Stuffing
- 160g potato or sweet potato diced
- 70g green peas
- 1 tbsp cumin seeds jeera
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp amchur mango powder
- 1/8 tsp black pepper
- 1/8 tsp hing
For The Wrapper
- Store-bought spring roll wrapper
Instructions
- In the saucepan, add about 3 cups of water and bring to a boil. Add in your diced potatoes
- Let the potatoes fully cook, and scoop them out onto a strainer. Once all the water has been strained out of the potatoes, place it in a bowl and set aside
- Add your frozen peas to this boiling pot of water. Let it cook for about 1 minute. Strain the peas and add it to your potato bowl.
- Add all the spices to the potato and peas mixture, and mix thoroughly.
- In a small bowl, add about 2 tbsps of water, with 2 tsps of cornstarch. Mix it into a paste. Set aside.
- Open up your packet of store-bought spring roll wrappers, and cut it into equal square shapes. approx. 8cm by 8cm should be alright.
- In the center of each square wrapper, place 1 tsp of potato mixture.
- Dip your finger into the cornstarch water, and dampen the edges of the square wrapper.
- Gently fold one corner of the wrapper to the diagonally opposite corner, to create a triangle shape. Press it down to tighten all the edges.
- Now, join the bottom corners of the triangle to create a wonton shape. Gently squeeze it down again to secure the shape. Use more cornstarch water if necessary.
- Once you finish wrapping all the samosas, fry them until golden brown in a kadai, or bake them for about 30 minutes at about 175 degrees Celsius. You can also air fry these if you like.
- Serve them with green chutney or coconut chutney. In the photo, I used a candle holder to serve my chutney. You can do the same!