Try the healthier version of samosas. This samosa wonton recipe is the guilt-free version of samosas. The chutney is Caribbean Inspired.
Is there anyone who doesn’t love samosas?
As far as I know, there isn’t anyone on this earth who doesn’t love a good samosa recipe.
Samosas are very easy to make, if you are using wonton wrappers.
Ever since I remember, my mother has made the perfect samosas. You could take a compass to it and it would be an equilateral triangle with 45 degree angles!
Unfortunately, I did not inherit her trait for symmetry and perfection.
Over the years, I have experimented with so many variations of samosas. I will not bore you with the disaster that was the Mexican Samosa.
Then there was the Greek version of samosas where the Feta cheese was fried which ended in a huge mess.
This recipe has some Chinese influence and some Caribbean influence. Also, I decided to make Sweet potatoes to be the focus of the recipe, although, I didn’t stay away from regular potatoes either.
Sweet potatoes with peas and carrots make up this recipe more interesting and healthy. It takes 45 minutes to make these samosa wontons, so, you won’t be spending your whole day slaving over the stove.
To save some time, bake the sweet potato in a mini oven for about 15 minutes.
In a medium wok, add the oil and add black mustard seeds. When the mustard seeds start popping, add the cumin seeds.
Turmeric powder is vital in all Indian cuisine and it is also very therapeutic in nature. It has a long list of health benefits as outlined in this WebMD’s article.
I served this with Caribbean Style Chutney which was a great combination. The dish has a very West Indian flare and the samosa wontons fit right in.
How To Make Samosa Wontons
- 20 Wonton Papers (thawed at room temperature for at least 30 min)
- 1 Sweet Potato Partially Baked
- 1 Red Potato finely chopped(Optional)
- 1/2 cup red onions finely choppe
- 1 cup carrots finely chopped
- 1/2 cup frozen peas
- 2 tsp Extra Virgin Olive Oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 tsp sea salt
- 1 tsp turmeric
- 1 tsp Cayenne Pepper (Optional)
- 1 tsp lime juice
- 1/2 cup water
- Oil or Oil Spray for brushing the wontons
- Cilantro for Garnish
Making the Filling
- Finely chop all the ingredients
- In a medium wok, add the oil and heat for 30 seconds
- Add the Mustard seeds and wait for them to pop
- Add the Cumin Seeds and let them brown for about 15 seconds
- Add the red onions and let them caramelize. Should take about 5 minutes.
- Add the Turmeric and Cayenne Pepper
- Add the carrots and potatoes
- Add the salt and stir well
- Once the carrots and potatoes have softened (about 10 minutes), add the peas
- Stir well
- Cook uncovered for 10 more minutes. If the potatoes start to brown, turn it off
- Add the lime juice and stir well
- Preheat the oven to 300 degrees
Bringing the samosa wontons together
- Start preparing the wontons wrappers
- Add 1 tsp of the mixture in the middle of the wonton
- Take a small spoon and dip it in the water
- Then, take the spoon to the edges of one wonton wetting them slightly
- Pull the top left and the bottom right end together and pinch gently
- Do the same for the 2 remaining sides
- Gently pinch all the sides of the wonton together
- Spray the wonton well. Spray the top and the bottom of the wonton well
- Place the wonton on a baking sheet
- Repeat the above steps for the remaining wontons
- Place the wontons in the oven and allow them to bake for 20 minutes or until they turn brown
- * Serve with my Papaya Chutney *