Chinese Potli Samosa Wontons

Ingredients

• Oil for Frying
• 1 cup All Purpose Flour, or Maida
• 2 tablespoons Ghee
• ½ teaspoon Salt,
• ⅓ Cup 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.