Potli Samosa Recipe | How to Make Samosa | Veg Samosa

What is potli samosa?

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.

Let’s talk about the ingredients for potli samosa

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.

How To Make Stuffing For Samosa

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.


How To Make Samosa Sheet

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.


How To Make Potli Samosa

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.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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