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Today we will prepare potali samosa.
Potli samosa’s are very delicious and can be served as starter in any party or can be cooked for any festival or can have them in supper.
Let’s see what ingredients are required to make potli samosa
Maida (all purpose flour) - 1 cup
Oil - 2 tbsp
Salt - ¼ tsp
These will be used to prepare dough
For stuffing
Potatoes - 2 medium size (boiled)
Green peas - ¼ cup
Green coriander leaves - 2 tbsp (finely chopped)
Paneer - 1 small chunk
Cashew nuts - 4
Raisins - 1 tbsp
Salt - less then ¼ tsp
Garam masala - less then ¼ tsp
Coriander powder - ½ tsp
Red chilly powder - less them ¼ tsp
Green chili - 1 (finely chopped)
Oil to fry samosa’s
Firstly we will prepare dough for the samosa’s.
Add oil and salt in the maida and mix well.
Now add water and knead hard dough.
Dough is ready and to knead this much quantity of flour we used less then ¼ cup of water.
Cover the flour and keep it for 15-20 minutes to ferment.
Meanwhile we will prepare the stuffing for the samosa’s. Put the gas on, preheat the pan.
Peel the potatoes.
Add 1 tbsp of oil in the pan.
Mash the potatoes finely.
Add green chilies and green peas in the pan.. Mash the peas. We have used safal peas which are bit soft.
If you are taking fresh peas then boil them first.
After mashing the peas, add mashed potatoes into the pan. Keep the flame to minimum.
Cut paneer into very small chunks and add them in pan. Also add raisins and chopped cashew nuts in the pan.
Now add salt, red chili powder, garam masala, coriander powder and coriander leaves in the pan.Mix all ingredients well.
We have cooked the stuffing for about 3 minutes. Stuffing is ready; take it out in a bowl.
After 20 minutes, knead the dough once again and make small balls (lemon size) out of it.
Take one ball and roll it with the help of rolling pin and cover the rest balls so that they don’t get dried up.
Roll the ball with a diameter of 4-5 cm. Roll the puri from corners and not from center.
We have rolled a little thick puri with a diameter of 4 cm.
now place the 1 tsp stuffing inside the puri and apply little water on the borders of the puri because we have to paste it.
Now seal the puri in this manner giving it a shape of potli (packet).
Press it hard from this place with your fingers to paste it. In this way potli is ready.
Prepare all potli’s like wise. Now we will fry them.
Now we will fry them.
Do not over heat the oil, it should be medium hot.
Place the samosa’s in the pan and cook till they become golden brown on medium flame.
To serve hot, we have used paneer, peas and potato stuffing.
. If you want to store the samosa’s for long then prepare filling of moong dal.
For this take ½ cup moong dal and soak it for 2 hours and then grind it coarsely.
Add oil and spices in a pan and cook till it becomes completely dry. These samosa’s can be stored for up to 15 days.
The samosa’s have become golden brown, take them out.
Fry the rest of samosa’s like wise.
It takes 8-10 minutes for frying the samosa’s because we are cooking them on medium flame.
Lip smacking and pining hot samosa’s are ready.
Serve with green coriander chutney or tomato sauce.
Try this recipe at your home and share your experience with us.
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