Samosa Wontons


Vegetable Samosas aren't my favorite thing to order at an Indian restaurant, but Dave enjoys them so I thought I would check out this recipe. Rather than being enveloped in a thick pastry shell, the filling is instead wrapped in a lighter wonton wrapper and then baked rather than fried to keep the wonton light and airy.

Recipe from the Healing Tomato.

-20-35 wonton papers (thawed at room temperature for at least 30 min)
-1 Sweet Potato, partially baked
-1 Red Potato, finely chopped
-1/2 cup of red onions, finely chopped
-1 cup of finely chopped carrots
-1/2 cup of frozen peas
-2 teaspoon of extra virgin olive oil
-2 teaspoons mustard
-1 teaspoon of cumin
-2 teaspoon of sea salt
-1 teaspoon of turmeric
-1 teaspoon of cayenne pepper
-1 teaspoon of fresh lime juice
-1/2 cup of water
-Cooking Spray

Chop all of the vegetables and combine the vegetables with the mustard, cumin, salt, pepper, turmeric, and cayenne pepper in a large bowl.

Heat a small amount of olive in a wok and add the vegetable/spice mixture. Stir for 10-15 minutes or until the carrots and potatoes have softened. Adjust seasoning if necessary. Remove the wok from the heat and stir in the lime juice. 

Preheat the oven to 300 degrees and then start preparing the wontons. Add 1 tsp of the cooked vegetable mixture in the middle of one wonton wrapper. Use your fingers and a small amount of water to wet the edges of the wonton wrapper.  Pull the top left and the bottom right end together and pinch gently. Make sure the tips of the wontons have sealed together and then repeat on the remaining sides. Gently pinch all the sides of the wonton together to make sure they have sealed and place the wonton onto a baking sheet line with parchment paper. Repeat with the remaining wontons until all of the filling has been used. 

Generously spray the wontons with cooking spray and then bake for 20 minutes. 

The original blogger was able to make 20 wontons, I made more like 35. These were a wonderful appetizer, the ingredients in the filling complemented each other and the spices helped to elevate all of the ingredients. I preferred that these were baked and crunchy rather than fried, I think part of the reason why I usually dislike samosas is because they feel little too heavy to me. This is something I would make again for a party, just because once all of the prep work was finished, they really didn't take long to prepare and it made such a large number of samosa wontons, it would be worth the prep. 


Popular Posts