Recipe- Chinese Potli Samosa With Schezwan Sauce

These vegetarian Chinese Potli Samosa Wontons make for a great Indo-Chinese appetizer to serve at parties. They take 45 minutes to come together, are wrapped in the shape of a pouch and taste like a dream when served with a Schezwan sauce.

I’m not particularly sure how mum would feel about me calling these Chinese wontons samosas, but the wonton wrappers are inspired by samosas and well, like every Indo Chinese dish Chinese samosas are an amazing invention! Sorry mom, you’ll just have to deal with this.

She would serve them in a garlic sauce that was spicy, soupy and so irresistible. The trick was to add them to bubbling sauce just before serving so that the fried wonton covering was still crisp, but just soaking with sauce. It’s a fine balance that mum was treading with this recipe, but it always worked. By the time we were served these, the covering would become softer but still hold it’s own and the sauce would permeate the insides to make the noodle filling even better.

Ingredients

1 cup All Purpose Flour or Maida
1 teaspoon Oil
Salt 1/2 teaspoon
Water - as required
Noodles 1 cup, cooked
1 tablespoon Vegetable Oil
4 Cloves Garlic finely chopped
Carrots 1/2 cup, sliced
Mushrooms 1/2 cup, sliced
Capsicum 1/4 cup, sliced
1/2 teaspoon Sriracha Sauce or any other Chilli Sauce
Soy Sauce 1 teaspoon
Honey 1 teaspoon
Vinegar 1 teaspoon
Salt to taste

Method

* Combine together 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 saute 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 1/2 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 sauce.