Wonton Samosas (Spicy vegetable samosa)

Here is an easy ‘shortcut’ recipe for the national snack of India. I am a big time samosa fan , right from school days. Hot samosas, freshly delivered to the school tuck shop at 4 p.m. every day..yummmmmm….Along with homeworks, record note books and tests, it was also a daily chore to make sure I had 65 paisa with me to buy samosa 🙂

The fillings are made different in different places. I am a little disappointed that most samosas available these days in the grocery stores and restaurants are the standard potato and peas samosas. While I love any filling, I crave for the spicy and crunchy onion and cabbage filling as we get in my hometown in India.

With rainy evenings forecast  fora week (NJ) , sounds like the perfect time to enjoy these samosas with a hot cup of tea 🙂

• First step is to make the filling. Slice the onions and cabbage thin and long.

• Also dice one potato and two carrots. I have one jalapeno (seeds removed) chopped for an extra kick.

• Heat  1 tbsp of oil in a wok and saute the jalapeno.

• Now add the potatoes and carrots. Sprinkle some salt and cook for a couple of minutes.

• Add the cabbage and onion together. It is very important to have the crunchiness of the onions and cabbage until the very end, so a quick stir fry for a minute is all the cooking that is needed.
• Add 1 tsp. of turmeric powder, 2 tsp of red chilli powder and 1/2 tsp of garam masala. Add more salt if needed.

• Mix well and cook for 2 minutes until the raw smell of the powders go away. Remove from heat and allow it to cool for sometime. That makes the filling.

• For the outer covering, I am taking a shortcut by using wonton wrappers. I find these in the vegan section of my grocer right next to Tofu.

• Mix 2 tbsp of all purpose flour with little water to make a paste which will be used as a glue to seal the samosas.

• In the wrapper, place the filling in one half (diagonally). If you place too much filling, the wrapper will rip, and too little filling makes for a tasteless samosa. But I assure you that you will find your happy medium by the time you are making your third samosa 🙂

• Apply the flour glue to the two edges and fold the wrapper over. If possible, tuck the edges to secure the filling.

• Prepare all samosas like this. If for a party, you can make these a day or two ahead and refrigerate  until you need them. Also you can freeze these  until when needed.

• Heat oil in a pan for deep frying and fry the samosas to a golden brown.

• The only thing left to do now is, sit by the window and enjoy the crunchy samosa, with hot tea while watching the rain 🙂

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