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Preparation Time : 15
Cook Time : 45
Total Time : 60
For making dough: Maida (all purpose flour) - 1 cup Salt - ¼ tsp Oil or ghee - 2- 2.5 tbsp Oil - to fry samosas For stuffing: Potato - 4 medium (boiled n mashed) Green peas - ¼ cup Ginger garlic paste–1 tsp Green chilly - 1 (finely chopped) Salt - ¼ tsp or as your taste Kashmiri red chilly powder - 1/4 tsp Turmeric powder–1/4 tsp Roasted coriander crushed–1/4 tsp Chili flakes–1/4 tsp kasuri methi–1/2 tsp Garam masala powder- ¼ tsp Amchoor powder–1/2 tsp (dry Mango powder) Cumin seeds_1/4 tsp Fennel seeds–1/4 tsp coriander leaves- 2 tbsp (finely chopped) some thin coriander stems
How to make Potli Samosa_ Add salt and oil in maida (all purpose flour). Pour water to knead the dough. Knead the dough for 3-4 minutes until it becomes soft. Cover the dough with a damp cloth and keep it aside for 30 minutes. Meanwhile prepare stuffing for the samosa_ Preheat a pan with 1-2 tsp oil. Add cumin and fennel seeds and alow it to crackle. Now, add ginger garlic paste, and fry for another few seconds. Add green chilies, peas in the pan and cook for 2 minutes. Mash the peas as well. Add coriander powder, turmeric powder, Kashmiri red chilly powder, amchoor powder, chilly flakes, salt, kasuri methi, garam masala in the pan. Cook for 2-3 minutes. Finally, add mashed potatoes and mix well. cook for 2_3 minutes.Then, take it off the heat and add coriander leaves, mix well Allow it to cool completely, samosa filling is ready. Knead the dough more to make it softer. Make small balls out of the dough. 8-10 balls ca be prepared with this much quantity of dough. Cover the balls with cloth so that they don’t get dried up. Take one ball and roll it. Make sure it doesn’t become much thin. Take the puri in your hand and place 1-1.5 tsp stuffing in the center. Apply little water at the corners of the puri and give it a shape of potli. Seal from all sides very carefully. Take a pan to heat oil. Place 3-4 samosas or as many as possible at a time and fry them on medium flame till they get golden brown color. Take out the fried samosas in a plate. Like wise prepare and fry all samosas. Tie a knot with coriander stems carefully around the neck of the potli. Pinning hot potli samosas are ready. Serve with green coriander chutney or tomato sauce.
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