Holi is a festival bursting with colours and here is the perfect snack for this festival – a potli bursting with flavours and spices. This easy aloo-matar potli is the perfect thing to go for! Super easy to make, this evening snack recipe takes only half an hour to prepare. Fried to perfection, this mouth watering snack can be served with a hot cup of tea at get-togethers and parties. Its shape resembles a real potli which gives this dish an exciting twist. So, go ahead and make these potli samosas and impress your guests with this delicious snack as they will definitely be left craving for more. So let’s get started!
Here is a step-by-step guide to make these potlis.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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Ingredients
- 2 cups (250 g) all purpose flour (maida)
- 1/3 cup (50 g) semolina (sooji)
- 6 medium sized potatoes, boiled
- ½ cup (65g) peas, boiled
- 3 cloves
- ½ tsp red chilli powder
- ½ tsp cumin seeds
- Salt, to taste
- 1 tsp coriander powder
- 1/2 tsp roasted cumin powder
- 1 tsp fennel seeds or powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp garam masala
- ¼ tsp asofoetida (hing)
- ½ tsp chaat masala
- ½ tsp aamchoor powder
- ½ tsp haldi powder
- 25 g coriander leaves
- 25 g kasoori methi
- ½ inch ginger, diced
- 3-4 green chillies, chopped
- 2 cups oil (for frying)
- 4-5 tsp oil (for kneading the dough)
Method
For the dough:
- 1)
In a bowl add all-purpose flour, semolina and salt. Mix well. Add oil and start mixing the dough using your fingers until the mixture becomes crumbly.
- 2)
Add water slowly and start kneading the dough. Do not add too much water at one time. Knead well to form a stiff dough.
- 3)
Cover with a damp cloth and keep it aside for 30 mins.
For the stuffing:
- 1)
Boil the potatoes and peas in a pressure cooker or steamer. Once boiled, peel the potatoes and mash the potatoes and peas. Keep them in a bowl and set aside.
- 2)
In a pan or kadai, heat 1-2 tbsp oil.
- 3)
Add cumin seeds and asofoetida. Let us cumin seeds crackle.
- 4)
Add grated ginger, green chillies and fry for a few seconds. Add the mashed green peas and toss on high heat for a minute.
- 5)
Add the mashed potatoes and all the dry spices. Mix everything well and cook for two minutes.
- 6)
Take the mixture off the heat and add kasoori methi and fresh coriander leaves.
- 7)
Let the mixture cool down completely.
For the assembly:
- 1)
After resting the dough for 30 mins, give it a good mix and divide it into small lemon sized balls.
- 2)
Similarly divide the stuffing as well.
- 3)
Now take a ball of dough, roll it out into a thin disk of about 4-5 inches. Take the stuffing and place it in the center of the disk.
- 4)
Now apply some water on the edges of the disk.
- 5)
Bring together the edges to form a potli shape. Do this step very carefully as cracks might appear on the surface.
- 6)
Press and seal the potli while taking care that the stuffing is secured well in the crust.
- 7)
Repeat the same process for the remaining potlis also.
Method for frying:
- 1)
Heat enough oil in a deep pan or kadai. Oil should be medium-hot.
- 2)
Gently slide in the potlis and fry them until the crust becomes golden brown and crisp.
- 3)
The frying process will take about 20-25 minutes.
- 4)
Be sure to fry on low heat. If you fry on high heat bubbles will appear on the outer crust of the potli and the surface won’t be crunchy.
- 5)
Your potli samosa is ready to be served along with spicy aloo ki sabzi or mint chutney!
Notes
Make sure that the stuffing is not moist. The less moist it is, the crunchier your potli samosa will be.
The stuffing should be in the center of the flour sheet and sealed properly. Otherwise the stuffing will come out and oil will also get spoiled.
After stuffing it, the potli should be allowed to dry in the air for 20 minutes so that the moisture in the stuffing is absorbed by the flour sheet. Your potli will come out to be super crisp.
Variations
You can swap aloo and matar stuffing with paneer, mixed veggies or any other filling of your choice.
You can add roasted cashews, almonds or sweet corn etc. also
