Update my dinner status, I'm making this tonight.
51 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Cook potatoes and cut in one inch pieces.
Splutter mustard and cumin seeds in oil. Add onion, chopped, and cook until lightly browned. Add potato pieces. Add curry powder to taste. If using hot curry powder, use sparingly. Gently mash potatoes and mix with spices. Add 1/2 teaspoon salt.
Spoon potato mixture onto won ton skins, seal edges, and deep fry.
Serve with tamarind chutney or cilantro chutney or as an accompaniment to rassum.
Source: Molly Waran, Dec. 2004
