For the dough
Mix the all purpose flour, ajwain, salt, baking soda and oil in a mixing bowl.
Now add water as required to form firm dough. The dough should not be too soft; it should be a bit harder like the one made for making puri.
Cover it with a kitchen cloth and keep it aside.
For the filling
Heat oil in a pan
Add ginger paste and green chillies and sauté it for 1 min.
Now add finely chopped onion and saute it till it turns translucent. It might take 4-5 minutes on low/medium flame.
Add boiled and mashed potatoes and coarsely crushed green peas.
When the green peas is cooked add the dry masala powders: turmeric powder, corriander powder, kasori methi, red chilli powder, amchur powder, garam masala and salt. Mix well
Add corriander leaves and mix well.
Saute for 1 more minute and switch of the flame. Let it cool.
Once the filling cools add the grated cheese and mix well
Now add the coarsely crushed UNIBIC Doosra Chilli Butter Cookies and mix well.
For making the potli’s
Knead the dough lightly again and roll the dough lengthwise.
Now make small round balls out of this (like you would make for puri).
Roll out on a lightly floured board till about 4 inches in diameter.
Now, put 1-2 tea spoon of the above prepared stuffing in the center.
Close and give shape of a potli ('potli'is a Hindi word which means,
Likewise, repeat for all the balls of dough. As you go on making them, cover them with a kitchen towel so that the outer cover does not dry out.
Heat oil in a deep frying pan. The oil should not be too hot.
Drop potlis, gently, into the hot oil and deep fry till golden brown on medium flame.
Remove from oil.
Drain on clean kitchen towels/napkins.
Serve hot with green chutney or sauce
