Here is again one festive season special recipe of Holi which is Potli Samosa. I have already pointed out the special situate of samosas somewhere near my heart, which I mentioned in the post of Dal ke samose. The word “Samosa” reminds that unique incident happened then. Potl-i Samosa is again a special kind of samosa prepared during festive season. It is pouch or parcel shaped (so-called Potli) and not like regular triangular shape of samosa. It has got filling of cottage cheese, boiled potatoes, peas along with optional dry fruits like raisins and cashew nuts. I like the mish mash flavor of peas, potatoes and cottage cheese stuffing that is mildly spiced due to addition of some dry fruits. They taste delicious on whole. If you want some spicy hot stuffing, you can skip the dry fruits and spice it up more
Here goes its recipe, a new addition to your festive menu-
Time Taken- For Prepartion- 20-30 min
For Cooking-15-20 min
Servings/Yield- 9 Potli Samosas
For Dough/ covering pouch-
Refined flour/AllPurpose flour/Maida-250g
Oil as Moyan- 1/4-1/2 cup
Salt- 1 tsp
Nigella seeds/cumin seeds- 1/2 tsp (optional)
Potatoes- 4 small (boiled, peeled and diced small)
Paneer (cottage cheese)- diced small-1/2 cup
Green Peas- 1/3 cup
Coriander seeds- 1/2 tsp
Cumin seeds- 1 tsp
Green chillies- 2 (finely chopped)
Ginger- 1/2 inch (grated)
Dry mango Powder- 1/2 tsp
Cumin Powder- 1 tsp
Red chilly Powder- 1 tsp
Garam Masala- 1/2 tsp
Green coriander- 2 tbsp
Raisins and cashewnuts (chopped)- 2 tsp and 2 tbsp (optional)
Salt- to taste
Oil- 1 tbsp + for deep-frying
Steps to follow-
1. First of all, we’ll prepare its dough. Combine all ingredients under “For dough” and knead it into smooth dough adding water slowly as required. Put it aside covering with damp cloth.
2. Heat 1 tbsp of oil in a pan and add cumin seeds and coriander seeds to splutter.
3. Put in green chillies along with green peas and let them soften a bit, stirring in between.
4. Now add diced boiled potatoes and all other remaining spices and ingredients except paneer and coriander leaves. Cook it for 2-3 minutes stirring and patting it to slightly mash the potatoes.
5. Then mix diced paneer and give it all a last stir to mix well.
6. Sprinkle some coriander leaves. Remove from flame and stuffing is ready.
7. Now it’s turn for pouch/ covering. Divide dough in 9 equal balls.
9. Mark the edges with water, and then shape it into potli (pouch) form. Properly seal sticking and pinching the joint. This way, make all potli samosas.
10. Heat oil in a deep pan for frying and deep fry one slot of samosas, all over until light golden brown and get cooked thoroughly on medium flame.
11. Serve hot with tamarind chutney or tomato sauce or as tea time snacks.
1.Step 9 is necessary to be considered while making, as without marking the edges with water, sealing would be improper and it would unfold the shape of samosa and result in spilling out of stuffing in frying oil.
2. If you want the shape of these samosas like regular triangular shape of samosas, you can refer the process here. Keeping stuffing and dough same like here, you can go ahead with shaping of samosas like explained here in pictures.
3. If you wish, you can reduce their size to small like mini pouches.
- Dal ke Samose (lentils stuffed Triangular Snacks) (femmehavenn.wordpress.com)
- Paneer & Spinach Samosa (guyawford.com)
- Beetroot Patties (femmehavenn.wordpress.com)
- 2 Yummy Samosa Recipes – Indian Vegetarian Cooking (jimmiesduffy.wordpress.com)
- Recipe Wednesday: Samosas (thebayarean.com)
- Matar-Aloo Chaat/Tikki (Green Peas-Potatoes Patties) (femmehavenn.wordpress.com)
- Nankatai (lynskitchen.wordpress.com)