Wheat: 1 portion
Maida: 1 portion
oil: 1 tsp
Salt: a little
Finely sliced vegetables: 1 cup (cabbage, beans, carrot, capsicum)
Onions: 1 small (finely sliced)
Sauces: soy sauce, chilli sauce : according to taste
Ginger-Garlic paste: 1 tsp
Vinegar: 1 tsp
Aginomoto: a pinch
Salt: according to taste
Oil: 3-4 tsp for sauteing the vegetables and then more for frying…
1. Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
2. Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onion are pink in colour and the paste loses the raw smell…
3. Add all the other finely sliced vegetables, salt, aginomoto and mix well.
4. Add the various sauces and saute (take care that the vegetables do not get completely cooked)
5. The filling should be dry, switch off the flame and add vinegar to it…set it aside in a seperate vessel…
6. Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
7. Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
8.Fold the chapatti to make it into a semi-circular shape.
9. Seal the edges by pressing the dough at the sides.
10. Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shpe you want to also 🙂 )
11. Heat oil in a kadai / wok a for frying the wontons.
12. To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot… saw this in Travel & Living (Kylie Kwang does this) 🙂
13. Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
14. Serve hot with tomato sauce / chilli sauce…