Make it your way - Spinach & Corn Parcels

We have always been taught to stand apart. To believe in individuality. But at times its a bigger task to merge, to become a part of the crowd. SInce that requires not just to let go of your stiff ego of individuality, but also to adapt and adopt qualities of others. Sounds easy, but not so easy to apply. 

The same concept is there in food as well. While great are cuisines, which stay untouched; but greater are those, which merges. Like Chinese cuisine in India, which has become more Indian than Chinese. Inspite of being the hot favorite cuisine of most of us (maybe after Indian, or maybe not). But very few can actually vouch to enjoy the authentic version of it. Yes we have been completely spoilt by the umpteen experiments conducted on the poor fellow. But good for us, now we have got a spicier version, suiting our taste palette. 

So for day 3 of the Blogging Marathon, I decided to enjoy my snack, with complete abandon. After all didn't I say on Day 1, that crunchy snacks and deep frying, can't stay too far off. At least, not too happily. So while I did make healthy baked mathris on Day 1 and Soya wraps on day 2. 

Today I wanted to have my wonton parcels. And off course, I could have baked them, but somehow I have not developed a taste for baked wonton sheets. Find it a bit dry (I know, just a lame excuse to indulge). So all those who don;t buy that logic, please bake it because any day that's healthier. 

Now coming to how 'desi' & crunchy I made my parcels for my theme of "crunchy snack for kids". Well as much as it could be!! I made a filling of cabbage, corns and spinach, tempered in cumin seeds. Wait, wait it tasted quite good. Crunch of cabbage, sweetness of corns and buttery spinach. Just perfect within a golden parcel. 

This is just a directional note, since you can make your own filling, any kind of spice mix, as per your own taste. And that's about it. Fill it, fry or bake it and dig in.

Veg Parcel Recipe:
Serves 2-3

Wonton Sheets - 8-10

Sweet Corn - 1/2 cup 

Cabbage - 1 1/2 cup shredded

Spinach - 1 cup chopped

Salt - As per taste

Red Chilly pepper - 1/2 tsp (Or black pepper)

Cumin Seeds  - 1/2 tsp (Optional)

Oil for deep frying

Butter - 1-2 tbsp

Corn flour - 1tbsp mixed in 4 tbsp water or plain water


  1. Melt butter in a wok. Add cumin and let it splutter. Then add shredded cabbage and saute for about 2 mins.

  2. Than add spinach and corn, salt and red chilly powder/ black pepper. And saute for 3-4 mins till cabbage is slightly soft and spinach has wilted. Don't overcook, to retain some crunch of the cabbage.

  3. Remove from wok and keep aside. Heat sufficient oil in the wok for deep fry and let it get hot.

  4. Now take one wonton sheet at a time. Keep about 1 -1 1/2 tbsp filling in centre. Brush all the sides with the cornflour and water mixture and seal the sheet in a triangle shape. 

  5. Now take the two sides of the triangle and place it on top of each other, to form the parcel. Or you can make your own shape- simply a triangle, or a square or like a samosa, or a money bag. But ensure that you seal the sides properly.

  6. Keep it covered under a cloth, soaked in water to avoid parcels getting dry

  7. Now deep fry these parcels in hot oil, till golden on both sides, which happens very fast with wonton sheets. 

  8. Take the fried parcels and place on tissues to drain excess oil.

  9. Serve hot with a spicy dip. Though coriander-mint dip is not the most ideal combination. Yet with my Indianised snack, it worked.

Sending this as my entry to Kid's Delight - Crunchy Snacks event, hosted by Gayathri and started by Srivalli.

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