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.