Water Chestnut Wonton Cups - Panifal Wonton Chaat
Water Chestnut Wonton Cups — with a chatpata water chestnut (panifal / singhada) filling, vibrant mint yogurt, and colorful pomegranate seed, this is a dish that truly captures the warmth of entertaining and hosting during the festive season! Make it ahead of your party for a hassle-free serving experience and your Diwali parties are going to be a hit!
Ingredients
Wonton Cups:
- 24 wonton wrappers
- 1 tbsp oil , for brushing
Water Chestnut Filling
- 2 1/2 cup water chestnuts (panifal / singhada) , sliced
- 1 1/2 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp asafoetida powder (hing)
- 1 tsp ginger green chili paste
- 3 tbsp water
- 1 1/2 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala
- 1 tsp mango powder (amchur)
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp lemon juice
- 1 tbsp shredded coconut
- 1 tbsp cilantro , finely chopped
- 7-8 raisins , finely chopped
- 6-7 cashews , roughly chopped
Garnish:
- mint yogurt
- tamarind chutney
- pomegranate seeds
- sev (bhujiya)
Mint Yogurt Dip:
- 1 cup yogurt
- 1/4 cup cilantro with tender stems
- 1/4 cup mint leaves
- 2 small Thai green chilies
- 1/2 inch ginger
- 1 clove garlic
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida powder (hing)
- 1/2 tsp mustard sauce
- 1 1/2 tsp sugar
- 1/2 tsp black salt
- 1/2 tsp salt
- 2 tbsp cold water , as needed for grinding
Instructions
Water Chestnut Wonton Cups:
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Preheat your oven to 375℉/190℃. Grease your cupcake tray with some oil. Gently press your wonton sheets into the cupcake molds to form a cup shape. Brush with some more oil for even browning and place 1 tbsp of dried beans inside each cup to act as a weight so it’ll hold its shape while baking.
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Bake for 5-10 minutes until golden brown and crisp. Since they’re so thin, they have the tendency to burn fast so be sure to keep an eye on it. Once done, remove from the mold, remove the beans, and let cool on a wire rack.
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For the water chestnut filling, in a pan, heat your ghee on medium flame. Add in your cumins seeds, hing, and ginger and green chili paste. Sauté for a few minutes.
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Then, add in your water chestnuts and sauté it for 2-3 minutes. Add in half of your water 1 tsp to 2 tsp at a time and cover the lid to help cook the water chestnuts. The water chestnuts cook very quickly so make sure not to make them too dry, leave them a little moist.
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Once your water chestnuts are soft and tender yet crispy, add in your spices and the rest of your water and mix everything together. Top of the filling with some lemon juice, shredded coconut, cilantro, raisins and cashews.
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Fill the cups with the filling and garnish with pomegranate seeds and bhujiya. Serve alongside mint yogurt dip and tamarind chutney. Enjoy!
Mint Yogurt Dip:
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To make the mint yogurt dip, blend together all dip ingredients except yogurt into a thick smooth paste. Then mix it with yogurt and adjust the seasonings.