Baked Wonton Wraps with Potato peas masala | Appetizers and Snacks

Most of them in this country will have some or the other plan for Summer. I think it applies globally. But souls like my husband and I hardly make any plans. Though I think of doing gazillion things during summer I get carried away by our crazy weekend schedules. Vasanth being a musician has quite a lot of chores to do during weekends as that is the only time he gets to work on music amidst his hectic IT job. So you can either see him preparing for a concert or composing a new tune. Sigh. And I make the best use of weekend by cooking for my blog. This way I can cook when there is abundant natural light. In the last few posts you would have seen me posting pictures taken with natural light. I say this is the benefit of staying home during weekends. On the brighter side, TH gets a short break from a complaining wife ;-) But all his hardwork and my sacrifices does get paid when an album like ‘Rim Jhim’ releases. This is his first bengali album and his first project as an arranger (Usually he composes and arranges music). It is sung by Anwesha’, one of most popular singers in India and Debanjalee, a local talent who is also the composer for this album. Though I don’t understand even a single word, I have been humming two of my favorite songs for last few months. And one of them has a video too which is been telecasted in some of the bengali channels and is also available in youtube. If you are interested you can click the link below to watch. It doesn’t really matter if you know bengali or not. I can assure you that you will end up humming this song. Rim Jhim, The Music Video – Click this link to watch. Okay, back to my weekend plans. Last week, TH took me to an estate sale and what a bummer it was. Though there were few antique plates and serveware, most of them were chipped or they had really bad stains on them. And guess what I bought, a small glass creamer for $1. What a waste of time. My initial plan was to visit Indian grocery store after this, but TH was in no mood to drive for another 15 minutes. So on our way back home we stopped at a farm that I have been wanting to visit for an year and half now. As the summer has just begun they had little variety of produce. But all I needed was tomatoes, eggs and potatoes. The potatoes weren’t looking as sexy as they would be in a normal grocery store. They had just harvested them and it was covered with soil. But wait, that means it is super fresh. I was happy to pick them though I was looking to buy the yellow variety of potatoes like yukon. I normally plan what I should cook for my blog. Does it sound like I am bluffing. It was, but these days I am sticking to my plans atleast on the cooking perspective. So I knew what I had to make with these super fresh potatoes. It was to combine potato and peas and make a masala just like the samosa filling and stuff it inside the wonton wraps. Instead of frying the wraps, I decided to bake them. And coming back to where I started, TH & I aren’t that boring couple too. We will be roaming around the pristine beaches of florida keys whilst you are reading this post. We have planned to celebrate my birthday in Keywest, the tip of the United states. I will be back soon with tons of pictures. How it tasted? These wonton wraps are grease free so it makes you feel light. But yes these wraps don’t have any flavor by themselves. The concoction of mashed potatoes, peas and Indian spices adds a kick to those flavorless wraps. Brushing it lightly with butter makes it more yummy. And serving it with Indian green chutney and ketchup makes it yummier. So If you are looking for a healthy and low fat appetizer for your family or a get together this will be a great choice. Go bake them and don’t forget to poke me, I will be waiting to know how you liked it.
  • Difficulty: Medium
  • Category:
Servings: 1 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
  • 4 medium sized Potatoes
  • 1/2 cup Green Peas (frozen/fresh)
  • 4 tbsp finely chopped onion
  • 1/2 tsp Ginger garlic paste
  • 1 tsp Red Chili powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Chat masala
  • 1/2 tsp Dry mango powder / Amchur
  • 1/4 tsp Black salt (Optional)
  • 1/4 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 2 tsp Oil
  • 1/2 tsp Cumin seeds / Jeera
  • 16 Large Wonton Wrapper
  • 1 Egg White (Optional)
  • 3 tsp All purpose flour (Optional)
  • Water
  • Salt to taste
  • Butter/Oil for brushing
Instructions
  1. Frozen wonton wraps should be thawed before using. So pull them out of your freezer an hour before you start doing the prep work.In a sauce pan, boil water.
  2. When it starts rolling add potato, salt and let it cook until it is fork tender. You can also use pressure cooker to do the same.Allow it to cool.
  3. Peel the skin and mash it using your hand or potato masher.In a wide skillet, add oil. When it is hot add cumin seeds and let it splutter.
  4. On a medium flame, add finely chopped onions, ginger garlic paste and saute for a minute or until the raw smell of ginger garlic fades.
  5. Add frozen green peas. Mash it as you saute for another minute or two.Add mashed potatoes.
  6. Then add turmeric powder, cumin powder, red chili powder, chat masala, dry mango powder, black salt, garam masala and mix it well to blend.
  7. Cook for few more minutes.Allow the masala to cool.You can use egg whites for binding the wraps. Else mix 2 tsp of all purpose flour in few tsp of water to form a glue like paste.
  8. Preheat oven at 350 F. Line a cookie tray/baking sheet with wax/parchment paper. Brush it with oil or butter.Take a sheet of wonton wrap. Place 1 tbsp of potato peas masala in the center.
  9. Brush the sides with egg white or the flour/water mix. Pull the diagonal edges and seal.
  10. Likewise pull the other two edge and seal. Repeat this step for other wonton wraps.When you are done, slide the tray into the oven and bake for 15-20 minutes.
  11. You will see the edges turning into golden brown and crispy.
  12. Remove it from the oven. If you wish brush it lightly with butter or oil. Allow it to cool and serve it with green chutney or ketchup.