Onion Samosa with wonton sheets

This weekend I was organizing my freezer and saw a pack of wonton wrappers and the first thing that came to my mind was wonton soup. But I was not at all in a mood to have soup.. so thought of doing something different and finally made Onion Samosa. Onion samosas are crispy, sweet and savory tiny pockets packed with tons of taste.
While I was a child, back in India, onion samosas are like pop corn to us whenever we go watch a movie.  The ones they used to sell at the movie theaters are bite size and I used to eat 10 of them easily at a stretch. Good old memories.....
Here is a simple and easy recipe to make onion samosa with a very few ingredients on hand. Give it a try :)

Ingredients
Wonton sheets
Oil for Deep Frying
For Filling
1 cup sliced onion
3/4 cup pressed rice/Poha/Atukulu
2 green chillies minced
handful of chopped coriander leaves/Cilantro
1/2 tsp ginger garlic paste
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp chat Masala or 1/2 tsp lemon juice
1/2 tsp Ajwain powder(Vaamu podi)
Salt for taste
Method
In a small bowl mix all the filling ingredients and set aside for 15 to 20 minutes.
Place a aluminum foil on a clean, dry surface. Keep couple of paper towels and a bowl of water handy next to the foil.
Take one wonton sheet, place on the foil(working surface), wet the edges with water. Place a tsp or 2 tsp of filling mixture in the center, take one corner of the sheet and fold it diagonally and press the corner edges to form a triangle as shown in the picture. Now press all the side edges of the wonton sheet without any openings. Make sure all the sides are sealed. Place the samosa on a plate and wipe the aluminum foil with a paper towel and follow the procedure till the filling mixture is over.
Heat oil in a pan for deep frying on medium heat. Add the filled samosas one by one into the oil carefully. Do not over crowd the pan. Let the samosas fry till golden brown color on each side(3 to 4 minutes per side approximately). Take them out and place them on paper towels to drain excess oil.
Serve with tomato Ketchup or mint chutney.

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