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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
Make a double batch because they go quickly.
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