RecipeÂ by Richa Gupta
Difficulty:Â Medium, Cook Time:Â 40 Minutes, Core Ingredient:Â Vegetables, Servings:Â 8 Wontons, Calories:Â 106 per wonton
Description:Â Deep-fried ‘potli’ wontons stuffed with a variety of vegetables stir fried in basic condiments like vinegar to give itÂ flavor.Â
Oil for Frying
For the Wonton Wrappers
All Purpose Flour or Maida 1 cup
Oil 1 tsp.
Salt Â˝ tsp.
Water as required
For the Filling
Cooked Noodles 1 cup
Vegetable Oil 1 tsp.
Finely chopped Garlic 4 Cloves
Sliced Carrots Â˝ cup
Sliced Mushrooms Â˝ cup
Sliced Capsicum ÂĽ cup
Sriracha or any other Chili Sauce Â˝ Â Â tsp.
Soy Sauce 1 tsp.
Honey 1 tsp.
Vinegar 1 tsp.
Salt to taste
Combine together the flour, oil and salt and use your fingers to make a breadcrumb like crumble mixture. Start adding water little by little and knead together till you get a smooth but supple dough. Cover and let it rest for 15 minutes.
While the dough is resting, make the noodle filling. Heat oil in a pan and sautĂ© garlic for a minute. On high flame add carrots and mushrooms and stir fry for 2 minutes. Add the capsicum and cook for another minute. Whisk together all the sauces and add to the pan, along with noodles and salt. Stir fry on high heat for another minute or two and switch off the flame.
To make the wontons, divide the dough into 8 parts. Roll out each dough into a circle about 2 Â˝ inches in diameter. Place a tablespoon or so of the filling in the center, and bring the edges together till they are shaped like a Potli bag. Repeat till all the wontons are made.
Heat oil in a large pan or kadhai, and fry the wontons on medium high heat till golden brown from outside, and cooked inside. If your pan is not large enough, fry the wonton in two batches.
Serve hot with some schezwan dipping sauce.