For wonton wrapper:

• Flour: 1 and 1/2cup
• Corn flour: 1/2cup
• Egg: 1(beaten)
• Salt as needed
• Water as needed
• Extra corn flour for rolling

For filling:

• Chicken keema: 1 cup
• finely chopped onion : 1/4cup
• black pepper powder: 1 tsp
• soy sauce: 1tsp
• oil : 1tbsp
• egg : 1
• coriander leaves: 1tbsp


Preparing wonton wrapper:

In a bowl, mix flour, corn flour, salt and then add the beaten egg and mix well.
Add water as necessary to form a dough. Cover and let stand for 20 minutes.
Take out the dough into a lightly corn floured surface and make 6 balls. Roll out the balls until very thin, and cut into 4 inch squares.
To store the wonton wrappers toss them with cornstarch and keep in an airtight bag in the freezer.



Preparing filling:

Heat the pan; add oil and and all other filling ingredients and cook for just 2 minutes.

Place 1 tsp chicken mixture in a corner of a wonton wrapper.
Roll the corner with filling until it come into middle and look like a triangle.
Connect the two corners of the wrapper and make a hat shape.


Moisten with water and pinch left corner to right corner to seal.
Heat oil in a pan and deep frying them until golden brown.
Serve hot with sauce or chutney.

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