• Potli Samosa
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INGREDIENTS


Potli Samosa

Servings - 3 - 4

INGREDIENTS

All purpose flour - 300 grams

Salt - 1 teaspoon

Oil - 30 milliliters

Water - 150 milliliters

Oil - 30 milliliters

Crushed coriander seeds - 1 tablespoon

Fennel seeds - 1 teaspoon

Ginger - 2 teaspoons

Green chili - 1 1/2 teaspoons

Onions - 65 grams

Cabbage - 75 grams

Carrot - 55 grams

Green beans - 25 grams

Sweet corns - 35 grams

Bell pepper - 35 grams

Green peas - 40 grams

Garam masala - 1 teaspoon

Salt - 1 teaspoon

Dry mango powder - 1 teaspoon

Chilli flakes - 1 teaspoon

Boiled mashed potatoes - 525 grams

Dry fenugreek leaves - 1 teaspoon

Coriander - 2 tablespoons

Water - for brushing

Oil - for frying


PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 30 milliliters oil, 150 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 25 - 30 minutes.

3. Heat 30 milliliters oil in a skillet, add 1 tablespoon crushed coriander seeds, fennel seeds, 2 teaspoons ginger, 1 1/2 teaspoons green chili and stir for 1 - 2 minutes.

4. Then, add 65 grams onions and fry till translucent or until it turns golden brown in color.

5. Now, add 75 grams cabbage, 55 grams carrot, 25 grams green beans, 35 grams sweet corns, 35 grams bell pepper, 40 grams green peas and mix it well.

6. Cook for 7 - 10 minutes on medium heat.

7. Add 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon chilli flakes and mix it well.

8. Then, add 525 grams boiled mashed potatoes and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.

11. Remove it from heat and keep aside.

12. Take a ball from dough and flatten it with the help of rolling pin.

13. Place some prepared paneer mixture on it.

14. Close the dough like potli. (See Video)

15. Take a dough strip and brush it with water.

16. Close the potli with that strip.

17. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.

18. Darin it on an absorbent paper.

19. Serve hot.