Ingredients: Makes 15-20
3-4 medium potatoes (boiled, peeled, diced)
2 tablespoon oil + Oil spray (or 1 tablespoon oil for brushing)
2-3 tablespoon curry leaves
1 teaspoon cumin
3/4 cup onion (chopped)
2 thai chili peppers (minced)
1 teaspoon turmeric
Salt to taste
1 cup green peas (frozen, thawed)
10 large wonton wrapper sheets
1 1/2 tablespoon wheat flour (any variety)
Heat 2 tablespoon oil in heavy bottom pan. Add curry leaves followed by cumin seeds. As they sputter add onion. Saute for 3-5 minutes on medium heat until the onion softens.
Add minced chili. Stir in turmeric and salt. Add green peas. If using fresh peas, cover and cook until the peas are cooked through. If using frozen and thawed, cook for a minute add the potatoes. Mix well. Lightly mash the potatoes making sure there are not big lumps.
Turn off the heat. let the potatoes cool.
Assembling the samosas:
Preheat the oven to 350deg. F.
Mix flour and water making a flowing batter like paste. Set aside.
Place one wrapper on the work station and cut it from the middle into two rectangles.
Use your finger to dab a little water along one long edge and one short edge of the rectangle. This will help the wrapper sealed in place. Lift the short edge to stick to the longer edge, ultimately making a pocket. Follow the instructions in the video to better understand the folding process. Once you have a pocket ready, fill in approx. 1- 1/2 tablespoon of filling in the pocket and seal the samosa.
Repeat the process for rest of the samosas.
Line the samosas on a lined baking sheet. Light oil brush or spray oil on the surface. Bake for 10 -15, flipping sides midway. Bake until the edges are brown and crisp.
Enjoy hot wonton samosas with some green cilantro chutney!