1. Sieve both flours, add oil and salt.
2. Add a little water at a time, to bind into a pliable dough.
3. Knead into a very smooth elastic dough, for at least 4-5 minutes.
4. Cover with a moist cloth, keep aside till required.

For Wonton Filling:

1. Heat oil in a large saucepan.
2. Add cornkernel and sprouts, stirfry for 4 minutes.
3. Add carrot, cabbage, stirfry further for 2 minutes.
4. Add sauces, salt, vinegar, stir.
5. Add spring onions, cornflour, stir to evaporate all moisture.
6. Take off fire, allow to cool, mix in grated cheese.

To Proceed:

1. Divide dough into 15 portions, roll each into a thin chapathi.
2. Cut each chapathi, into 2 halves.
3. Place a spoonful of filling in centre of one.
4. Fold over curved edge to meet cut edge.
5. Press down to seal well.
6. Pick up both corners, make them meet above stuffed portion.
7. The end result should look like a wonton.
8. Heat oil for deep frying.
9. Let in a few wontons at a time, allowing them to become crisp and golden.
10. Drain on kitchen paper if required.
11. Serve hot as a starter or with a soup.

Note:
They can even be steamed in a steamer.

Variation: The same wontons maybe steamed and served with soup or a chutney or sauce.

Making time: 45 minutes
Makes: 30 wontons
Shelflife: Best fresh