Potli Samosa

Last Updated : 01 Feb 2018

Suman Joshi

Recipes 283
  • Servings
  • 7
  • Cook Time
  • 20min
  • Prep Time
  • 20min

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DESCRIPTION:

POTLI SAMOSA

INGREDIENTS:

  • FOR THE DOUGH:
  • All purpose flour (maida) – 1 cup
  • Carom seeds (ajwain) – half teaspoon
  • Oil/ghee – 3 tablespoon
  • Salt – 1/4th teaspoon
  • Water as required
  • FOR THE FILLING:
  • Boiled potatoes – 3
  • Boiled peas – 3/4th cup
  • Chopped coriander leaves (dhaniya) – handful
  • Chopped green chillies – 2 or as per taste
  • red chilli powder– 1 tsp or as per taste
  • Dry mango powde– 1 tsp
  • Garam masala – half tsp
  • Salt as per taste
  • Oil – for frying
  • red colour-1/4 tsp (eating)

INSTRUCTIONS:

  • For the dough, mix all the ingredients in a deep bowl. Now add little water at a time. Remember, the dough needs to be stiff else the samosa’s will not turn out crispy.
  • Take some dough in a separate bowl and add red colour to it and mix it properly.
  • Cover the dough with a damp cloth and set aside.
  • For the filling, heat 3 tablespoon oil in a karahi.Once hot, add boiled and mashed potatoes and peas. Cook for about two minutes.add all the spices, green chillies and salt. Mix everything well and let everything .add coriander leaves
  • Knead the dough for a minutes again.Now divide the dough into equal parts . Roll them (one at a time) into smooth discs. They should not be very thin or too thick. (make like size of small puri’s that we usually prepare at home). Place 1 tablespoon of the filling in the center of the disc. Don’t add too much filling.Start pinching the ends of the disc from one end.
  • Continue till the ends come together. Ensure there are no loose ends. Make sure the potli is made with a firm hand so it doesn’t open at the time of frying.mske all Samoa in the same way.
  • take the red colour dough and make long stiips out of it .now cut them into small pieces and tie the samosa with this strips.
  • Heat oil in a karahi. Once hot, lower the flame to low or medium-low and fry the samosa’ Once golden brown on all sides, take them out on kitchen towel.
  • serve hot samosa with CHUTNEY or SAUCE

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