On a recent shopping trip to my regular grocery store, I discovered that the store had setup a new aisle for Asian items. One item that really caught my attention were the all-natural Won ton wrappers and I quickly grabbed a bag, glancing through the ingredients and other information on the package. After reading through all that, I suddenly had an idea of maybe using the Won ton wrapper for an Indian Samosa casing.
We were having some friends over this weekend so it was a good excuse to try out a deep fried appetizer. The samosa's were not greasy at all and had a right balance of flavor and crispiness and we all enjoyed it.
Makes 14 samosa
8oz / 250gm / 2 medium - Potato
1 - Carrot
1/2 Cup - Green peas
1/2 - Onion, chopped
2 cloves - Garlic
1/2 Tsp - Jeera / Cumin seeds
1/2 Tsp - Red Chilly powder
1/4 Tsp - Turmeric powder
1/4 Tsp - Chat powder
1/4 Cup - Cilantro, chopped
- In a pressure cooker, cook the potatoes. Take out the cooked potatoes, coarsely mash them and keep aside.
- Heat oil in a pan and add jeera/cumin seeds. Once the cumin seeds turn golden brown, add onions and garlic and saute until they are translucent.
- Add chilly powder, turmeric powder and chat masala and saute for 1 minute.
- Add some water and chopped carrots and cover cook until the carrots are tender.
- Add the Green Peas and mix well
- Add the cooked potatoes and salt and mix well.
- Mix in the Cilantro and turn off the heat. Keep the vegetable mixture aside.
- Take a Won ton wrapper and add 1- 1 1/2 tablespoons of the vegetable mixture on it. Brush water on all the 4 sides of the Won ton wrapper. Fold and shape it in the form of a triangle.
- Repeat the same process with the rest of the won ton wrappers
- Heat oil in a deep dish for deep frying. Once the oil is hot, carefully drop the won tons/ samosa into the oil and fry until they are golden brown.
Notes and Tips
- You can use minced meat filling for your samosa
- Make sure you seal your samosa well, otherwise it might crack while deep-frying
- Fry the samosa as soon as they are sealed else the wonton wrapper tends to become soggy.