Ingredients:

• ½ cup – flour
• 1 tbsp – oil
• pinch salt
• sufficient water to make the batter
• For the Filling:
• 1 tsp – oil
• 1 bunch Spinach ( finely chopped and boiled) or ½ cup boiled minced Meat or boiled Chicken pieces
• 3 to 4 Cloves Garlic (crushed)
• 1 Spring onion (finely chopped)
• ½ tsp – salt
• ½ tsp – aji-no-motto
• Pinch pepper
• For the Soup:
• 3 to 4 cups – vegetable/ Chicken stock
• 1 to 2 eggs
• salt to taste
• ½ tsp – aji-no-motto
• ½ tsp – pepper powder

Method:

1. Heat oil in a heavy bottomed vessel.
2. Add garlic and saute for 2 to 3 seconds.
3. Add the onions and saute till transparent.
4. Add the boiled spinach/ boiled kheema/ boiled chicken pieces. Mix well.
5. Add salt, pepper and aji-no-motto. Saute for 2 to 3 minutes.
6. The mixture should be dry.
7. Remove from gas and cool completely.
8. For Making the Wantons:
9. In a bowl mix together flour, oil and salt.
10. Add sufficient water to make a smooth dough. Smoothen the dough.
11. Roll out the dough into a thin chappati.
12. Make 2 by 2 inch squares of the rolled out chappati.
13. Take a square place a little filling in the centre.
14. Bring the opposite corners in a fold.
15. Seal by applying water on the sides.
16. Then bring the remaining other two corners together.
17. Repeat with remaining squares.
18. Cook the wantons in boiling water for 5 minutes.
19. For the Soup:
20. On another burner keep the stock to boil
21. Add salt, pepper, aji-no-motto, and soya sauce.
22. Boil for few seconds.
23. Add the wantons and give it a boil. Remove.
24. Make an omelette with little salt. Cut into fine strips.
25. Garnish the soup with strips of omelette. Serve hot.

Recipe courtesy of Anita Raheja