Cheesy Potato Wontons

Step 1
To caramelise the onion, cook in a frying pan on medium heat with oil. Stir until translucent, soft and brown. Mix mashed potatoes with caramelised onion, shredded tasty cheese and dried dill.

Step 2
To wrap the wontons, take a wonton skin and place 1 tablespoon of potato filling in the centre. Dab a tiny bit of water along the two edges and fold the wonton skin into a triangle, sealing tightly with fingers. Dab another drop of water at the end of one point of the triangle then bring the other point to meet this point then seal it. Boil in hot water for 3 to 4 minutes, or until they float.

Step 3
Make the yoghurt garlic sauce by combining the ingredients and mixing well.

Step 4
To make the curry leaf cumin oil, heat the cooking oil in a small saucepan on medium–low heat. When the oil starts to simmer, add curry leaves and cumin seeds. Let simmer for a minute or until you can smell the fragrance of the spices then turn off the heat.

Step 5
Drizzle the wontons with some of this curry leaf cumin oil and serve with yoghurt garlic sauce.