Samosa is a very popular deep fried snack. It is made up of all purpose flour sheets which is stuffed with delicious potato mixture and then fried. In India potli is referred to bag which has a unique shape and style of its own. When the samosas are shaped as potlis, they become potli samosas. Potli samosa, like the regular samosa is a great option for breakfast, brunch or high tea. Apart from that, because of its presentation it makes a great party starter or appetizer too.
Potlis samosa, just like regular samosas calls for perfect sheets and a lip smacking potato stuffing. For the sheet I have made the dough using all purpose flour, oil, salt, carom seeds and cold water. The quantity of oil used should not be compromised otherwise the texture will be lost. Likewise minimum quantity of cold water should be used to make stiff dough. For the stuffing I have used boiled potatoes tempered with whole coriander seeds, fennel seeds and dry fenugreek leaves etc. The stuffing is made tangy with some dry pomegranate powder and for the heat I have used red chilli powder and garam masala powder. Potli samosas have been deep fried in low to medium hot oil to ensure they are properly cooked and remain nice and crisp.
1. Prepare tempering : Heat 2 tsp oil. Add 1 tsp coriander seeds, fennel seeds and dry fenugreek leaves each. Sauté for 30 seconds.
2. Add boiled potatoes and dry spices and cook then shape into lemon size balls : Add in 4 large boiled and mashed potatoes. Add salt to taste, 1 tsp red chilli powder, 1 tsp dry pomegranate powder, 1 tsp garam masala powder. Mix everything well and cook for 10 minutes. Take out the mixture in a plate. Let it cool down completely. Thereafter take a tablespoon of stuffing and make small balls. Keep aside.
1. Mix ingredients and use cold water to make stiff dough and leave it to rest : In a mixing bowl add 2 cups all purpose flour, ¼ cup oil, salt to taste, ½ tsp carom seeds. Mix everything well. Add cold water gradually to make stiff dough. I used ½ cup water. Cover with a damp cloth and leave for 15-20 minutes.
Tips: Making stiff dough ensures that the samosas are crisp and remain crisp and flaky. Do not leave the dough for more than 15-20 minutes otherwise bubbles arise on samosa when fried.
2. Make portions and roll : After 15 minutes, knead dough once. Divide dough into 4 logs. Cut each log into 6 portions. Shape into flat balls. Roll.
1. Shape potli samosa : Cut the rolled portion into a perfect round using a large bowl or cap of a container. Place the ball of stuffing. Apply water ½ inch away from the edges. And seal.
2. Heat oil and fry : Heat enough oil in a pan. The oil should be moderately hot. Put the samosa and fry on low flame till golden brown.
Tips: Do not add samosas for frying in very hot oil. Otherwise, they will cook from outside and inside will remain un-cooked.
3. Bon appétit : Serve potli samosas hot with tandoori chutney or imli chutney.
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
• 2 tsp oil
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander seeds (sabut dhaniya)
• 1 tsp dry fenugreek leaves, crushed (kasuri methi)
• 4 large potatoes, boiled and mashed
• 1 tsp garam masala powder
• 1tsp red chilli powder as per taste
• 1 tsp dry pomegranate (anaardana) powder
• Salt to taste
1. Prepare tempering
Heat 2 tsp of oil. Add 1 tsp coriander seeds, fennel seeds and dry fenugreek leaves each. Sauté for 30 seconds.
2. Add boiled potatoes and dry spices and cook
Add in 4 large boiled and mashed potatoes. Add salt to taste, 1 tsp red chilli powder, 1 tsp dry pomegranate powder, 1 tsp garam masala powder. Mix everything well and cook for 10 minutes.
3. Let the mixture cool down then shape into lemon size balls
Take out the mixture in a plate. Let it cool down completely. Thereafter take a tablespoon of stuffing and make small balls. Keep aside.
• 2 cups all purpose flour (maida)
• Salt to taste
• 1/2 tsp carom seeds (ajwain)
• 1/4 cup oil
• 1/2 cup cold water to make the dough or as required
1. Mix ingredients
In a mixing bowl add 2 cups all purpose flour, ¼ cup oil, salt to taste, ½ tsp carom seeds. Mix everything well.
2. Use cold water to make stiff dough and leave it to rest
Add cold water gradually to make stiff dough. I used ½ cup water. Cover with a damp cloth and leave for 15-20 minutes.
Tip: Making stiff dough ensures that the samosas are crisp and remain crisp and flaky.
Tip: Do not leave the dough for more than 15-20 minutes otherwise bubbles arise on samosa when fried.
3. Make portions and roll
After 15 minutes, knead dough once. Divide dough into 4 logs. Cut each log into 6 portions. Shape into flat balls. Roll.
• Oil for frying
1. Shape potli samosa
Cut the rolled portion into a perfect round using a large bowl or cap of a container. Place the ball of stuffing. Apply water ½ inch away from the edges. And seal.
2. Heat oil and fry
Heat enough oil in a pan. The oil should be moderately hot. Put the samosa and fry on low flame till golden brown.
Tip: Do not add samosas for frying in very hot oil. Otherwise they will cook from outside and inside will remain un-cooked.
3. Bon appétit
Serve potli samosas hot with tandoori chutney or imli chutney.
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