Potli samosa

Name: Potli samosa
Cuisine: Indian
Ingredients: For Potli Pastry-; 2 tablespoons Vegetable Oil; 1 Tablespoon Coriander Seeds; 1 Tablespoon Fennel Seeds; 1 Tablespoon Cumin Seeds; 1 Green Chilli - Chopped; 1/2 Teaspoon Asafoetida Powder(Heeng) -; 2 Cups Boiled and Chopped Potatoes; 1 1/2 Tablespoon Garam Masala Powder -; 1/2 Tablespoon Dry Mando Powder(amchur); 1 1/2 Tablespoon Chat Masala Powder; 1 Cup Green peas (Hari Matar); 1/4 Cup Coriander leaves chopped; To taste Salt; 1/2 Cup All Purpose Flour; To taste Salt; 2 Tablespoons Vegetable Oil - and For Frying; As required Lukewarm Water

Shreyal Agrawal @cook_20144273

#streefood

Shreyal Agrawal @cook_20144273

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Ingredients

For Potli Pastry-
2 tablespoonsVegetable Oil
1 TablespoonCoriander Seeds
1 TablespoonFennel Seeds
1 TablespoonCumin Seeds
1Green Chilli - Chopped
1/2 TeaspoonAsafoetida Powder(Heeng) -
2 CupsBoiled and Chopped Potatoes
1 1/2 TablespoonGaram Masala Powder -
1/2 TablespoonDry Mando Powder(amchur)
1 1/2 TablespoonChat Masala Powder
1 CupGreen peas (Hari Matar)
1/4 CupCoriander leaves chopped
To tasteSalt
1/2 CupAll Purpose Flour
To tasteSalt
2 TablespoonsVegetable Oil - and For Frying
As required Lukewarm Water

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Steps

1

HOW TO PROCEED:-
Heat oil in a pan, add coriander seeds, fennel seeds and cumin seeds.
Let the seeds be golden browned and crackle them.
Add asafoetida powder and green peas.
Let the green peas cook for about 5 mins. And when they become soft mash the green peas to come out the flavours.
2

Add boiled chopped potatoes, garam masala powder, amchur powder and chat masala powder.
Add salt and mix all together. Fry this mixture for 5 mins.
Add chopped coriander leaves and mix.
let it cool completely.
3

Mix all-purpose flour, salt and vegetable oil together.
add lukewarm water to make a soft dough.
Rest the dough for 10 mins.
Roll out to little thin and big puris of prepared dough for outer layer.
Put the stuffing ball in the center; apply little water around the edges of puri.
Seal the edges properly and give shape of potli.
Similarly, prepare other potlis.
Heat oil in non-stick pan and deep fry the potlis till it becomes little brown.
Drain on absorbent paper.
Serve hot with chutney.