Yummy Traditional : Snack and Fried

chicken-wontons.recipe-with-step-by-step-photos

Chicken Wontons || Wontons Recipe || How to make chicken wontons with step-by-step photos

Wontons are little morsels of ground chicken meat wrapped in a wheat-based wrapper. a deep-fried evening snack.The best and easiest fried chicken wontons ever, a Super crispy and yummy recipe to make at home

They are always appetizing and the most amazing food ever. I made wontons in two styles, one is round, and the other is leaf style.

These chicken wontons are filled with ground spiced chicken. I prepared wontons with the dough wraps. You can simply use readymade wraps available easily at stores. Additionally, you can get the recipe by clicking on the link, Homemade Manda Patti.

WHAT CAN YOU FILL WONTONS WITH:

There are endless possibilities with the fillings, fine mince, chicken, veggies, prawns, and seafood

For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card.d

RECIPE TIPS:

Dough:

Ensure the dough is neither too hard nor too soft. Cover it with plastic wrap and let it rest for about 20 minutes.

Fillings:

You can use either vegetable or meat fillings for the wontons, but make sure they are not too moist. Wet fillings can cause the wraps to tear.

Shapes and Sizes:

Wontons can be made in various shapes and sizes. There are no strict guidelines for their shape or size.

Oil Temperature:

When frying, adjust the oil temperature to a moderate setting. Oil that is too hot will quickly burn the wonton crust, while oil that is not hot enough will make the wontons soggy by absorbing too much oil.

Frying:

Fry the wontons over medium heat, especially if you are using raw ground meat in the filling.

For more snack recipes:

Chicken ring samosa

Chicken macaroni samosa

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To begin this recipe, first marinate the ground meat. Rinse the chicken mince under running water and let the water drain from the mince in the colander.

Put the rinsed mince into the food processor along with ginge,r garlic powder, salt, and black and white pepper. Grind them together to a fine paste. Shift to the mixing bowl. Next, add soya sauce.

Then add chopped spring onion and green chilies, mix them together very well. Keep the marinated ground meat in the refrigerator for about 2 hours.

Combine the flour, salt, and oil in the bowl. Mix them together very well.

Start kneading the dough, adding water gradually. The dough should be tight and stretchable. Once the flour comes together

Transfer onto the working area and start kneading with the help of the palm without adding water until the dough turns stretchable and smooth.

Keep the dough in the bowl and cover it with the lid or cling wrap. Allow the dough to rest for around an hour.

Divide the dough into halves and give them a smooth ball shape

Work with one flattened ball at a time. Roll into an 8 to 9 inc9-incheter circle. The thickness of it should be mediu, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Further, roll out each wrapper. Sprinkle some flour on the plate .

Place all prepared wraps on the plate. Flour dust will prevent sticking to each other .

Keep wrappers by covering them with a kitchen napkin to prevent them from drying out.

Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Sta. Starting and pinching the edges of the wonton wrapper

Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Repeat with the remaining chicken and wonton wrappers

Roll out the roti about 9-10 inches in a round shape, and cut into square wrappers. Place the chicken mixture in the center of the wonton wrap

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Next, fold the wrapper over the chicken mixture. Apply some water to the edges and seal properly, connecting the edges of the wrapper.

Repeat with the remaining chicken and wonton wrappers

Heat up the oil in a wok or pan onae medium flame .

To check the oil temperature,e a tiny piece of dough into the oil. If the dough piece doesn’t rise quickly on top. The mean oil is ready to fry. If it quickly gets back on the top, then lower the flame and let it cool down a bit.

Drop the 4-5 wontons in one batch. You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot

After some time, they will float on top during the frying process tur, turning occasionally to evenly brown. You can see they start to get brown

Keep frying them on medium flame until nicely golden brown color

Drain the wontons out of the oil.

Transfer onto the kitchen paper to remove excess oil

Chicken wontons are ready

These wontons can be served with ketchup or tamarind sauce .

Chicken Wontons

Chicken Macaroni Samosa Recipe | Macaroni Samosa

chicken-macaroni-samosa-recipe-with-step-by-step-photos

Chicken Samosa | Macaroni Samosa | How to Make Macaroni Samosa with step-by-step photos...

Chicken Samosa is a delightful snack that is both crispy and crunchy, perfect for satisfying your cravings. This recipe uses samosa sheets (manda patti) filled with a savory macaroni mixture, which is sealed and deep-fried to a beautiful golden brown. The main ingredients include macaroni, chicken, and eggs, all folded together to create these delicious samosas. The beauty of this recipe is its versatility; you can also use the filling in spring rolls or as a base for parathas and sandwiches. It can even enhance your pasta dishes and salads—truly, the possibilities are endless! Feel free to get creative with this recipe! You can add extras like sweetcorn, peas, potatoes, beans, or spinach to customize it to your taste. The options really are limitless!

One of my favorite snacks is samosas, and I could indulge in them at any time of the day, despite their high calorie count. Whenever samosas are in front of me, I completely forget my diet plan and start eating them like a child! I know this is a bit childish, but I’ve never compromised on my strict diet, even though I seem to forget it when it comes to samosas. I prefer minced meat samosas over aloo (potato) or vegetable samosas. If you're interested, you can also check out more about these samosas on my blog. The truth is, I am a huge meat lover, which I inherited from my parents, who also preferred meat over vegetables. The idea for my macaroni chicken samosa came to me when I visited Hydri Market and saw these samosas being sold at a sweet shop. I bought some and tasted them back home. Ever since then, I planned to make them myself, but due to time constraints, I couldn't do it right away. Finally, the day has come! So let’s get started!

If you have tried this Macaroni Samosa Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first rinse and cut the chicken.

Then boil the chicken with salt and ginger garlic, let it cook until the water dries out, then shred the chicken and set it aside.

Boil the water with salt and oil, then add macaroni and stir well. Allow macaroni to cook for around 7-8 minutes on high heat, then drain into a colander and set aside.

Boil the eggs

Take all ingredients and prepare all veggies.

Take a medium-sized mixing bowl and add the chopped ingredients along with the spices.

Keep mixing till everything is well combined, transfer to the plate or bowl, and set aside until required.

Take one manda sheet to apply flour batter over it with the brush or finger, place I tbsp macaroni mixture, fold it over the right and left sides, and again apply the batter, then fold downward.