Ingredients:
• For Wonton Filling:
• 2 cups – baby Corn kernels, grated
• 2 to 3 stalks – spring onions, finely chopped
• 1 tbsp – cabbage, finely shredded
• 1 tbsp – carrot, grated coarsely
• 1 tbsp – Bean sprouts
• 1/4 cup – grated cheese
• 1 tsp – Green chilli sauce
• 1 tsp – soya sauce
• 1 tsp – Tomato sauce
• 1/2 tsp – brown Vinegar
• 1 tsp – Corn flour
• 1 tbsp – Olive oil
• Salt – to taste
• For Covering:
• 2 cups – plain flour (maida)
• 1 tbsp – Corn flour
• 1 tbsp – oil
• Salt to taste
• Other Ingredients:
• Oil – 2 tbsp (or more to deep fry)
Method:
- For Covering: Sieve both flours, add oil and salt.
- Add a little water at a time, to bind into a pliable dough.
- Knead into a very smooth elastic dough, for at least 4-5 minutes.
- Cover with a moist cloth, keep aside till required.
- For Wonton Filling:
- Heat oil in a large saucepan.
- Add corn kernel and sprouts, stir fry for 4 minutes.
- Add carrot, cabbage, stir fry further for 2 minutes.
- Add sauces, salt, vinegar, stir.
- Add spring onions, corn flour, stir to evaporate all moisture.
- Take off fire, allow to cool, mix in grated cheese.
- To Proceed:
- Divide dough into 15 portions, roll each into a thin chapatti.
- Cut each chapatti, into 2 halves.
- Place a spoonful of filling in centre of one.
- Fold over curved edge to meet cut edge.
- Press down to seal well.
- Pick up both corners, make them meet above stuffed portion.
- The end result should look like a wonton.
- Heat oil for deep frying.
- Let in a few wontons at a time, allowing them to become crisp and golden.
- Drain on kitchen paper if required.
- Serve hot as a starter or with a soup.
Recipe courtesy of Saroj Kering