Potli Samosa is a variation to our traditional famous samosa. You may call it as siblings as the stuffing is the same as of samosa just the attire is different. Potli samosa is like small packets or bag that look very beautiful, unique, and very delicious.
These crisp veg samosa potli can be great snacks as starters or appetizers and even for kids tiffin boxes. They provide for the perfect morning snack and even for that late evening munch.
Potli in India means packet or money bags. Shaped like little moneybags, kids and adults love them just as much. These small in size potli samosas will fill your mouth for all taste your tongue could feel in one go.
Compared to other samosas, potli samosa is very small in size and can be served as a starter in any party or can be prepared for any special occasions or can be accompanied in supper.
Often this potli samosa is made with masala stuffing of potato and peas, but you can use any stuffing as per your taste like a combination of various vegetables, coconut, khoya (mawa), dates, paneer, roasted dal, etc.
Do try other snacks recipes :
- Layered Samosa
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 15mins ∏ Cooking Time: 35mins ∏ Servings: 17-18 potlis
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Dough (Outer Layer)
How to make Potli Samosa :
Make Potli Samosa dough
Step1: Take 2 cups of all-purpose flour in a large bowl, add 1/2 teaspoon ajwain seeds, salt, and 1/4 cup of ghee.
Step2: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture like shown below.
Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.
Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes.
Step5: Cover the dough with a damp cloth and let it rest for 15-20 minutes. Set aside. In the meanwhile, we can prepare the stuffing.
Make Potli Samosa Stuffing
Step6: Start with heating the 2 teaspoon vegetable oil in a pan. While the oil heats, add 1 teaspoon cumin seed, 1 teaspoon fennel seed, 1 teaspoon crushed coriander seed, allow it to crackle.
Step7: Now, add 1/4 teaspoon asafoetida (Heeng), 1 tablespoon finely chopped ginger, and 2 green chilies finely chopped and fry for another few seconds.
Step8: Add 1/2 cup fresh or frozen green peas. Saute it on a medium flame for 3-4 minutes until green peas become soft. I have used frozen peas which cook faster as compared to fresh peas. If using fresh peas then sprinkle some water and cover the pan and let it cook for 6-7 minutes until they turn soft.
Step9: Reduce the flame to low and add dry spices: 1/2 teaspoon black salt, regular salt as per taste, 1/2 teaspoon dry mango, 1 teaspoon Kashmiri red chilly powder, 1 teaspoon cumin-coriander powder, 1 teaspoon garam masala, 1 teaspoon chat masala. Mix well. Cook for another minute.
Step10: Finally, add boiled and mashed potatoes and mix well. Cook for 3-4 minutes on medium heat.
Step11: At last add 1 teaspoon dry Kasuri methi, 1/4 teaspoon black pepper powder, 1/4 cup peanuts, and 7-8 cashew. Mix well. Turn off the flame.
Step12: Add freshly chopped coriander leaves. Stuffing for Potli Samosa is ready. Allow it to cool completely.
Make Potli Samosa
Step13: In a small bowl take 2 tbsp all-purpose flour, add some water to it and make a thick slurry. Add water in small portion and dissolve the flour. Stir the flour until it dissolves completely without any lumps. This slurry will be used as a binding agent for samosa. Its consistency should be creamy neither too thick nor too thin.
Step14: Knead the dough more to make it softer. Divide the dough into 3 parts. Take one part and keep the remaining balls in the bowl and cover it. Take one dough ball, flatten it like pattie (by pressing between your palms or against the rolling board. Roll out dough ball in a circular shape (approx. 8-10 inch in diameter). Its should not be too thick or too thin, the thickness should be little puri.
Step15: Now using a big bowl or cap of a container that has the sharp edges, cut the circles (diameter of 3 to 4 inches) out of it.
Step16: Keep the cut out circles to make the potli and combine the remaining dough from the edges to the leftover dough.
Step17: Using a rolling pin flatten the edges.
Step18: Take the puri in your hand and place 1 teaspoon stuffing in the center. Now brush the edge of the disc with the flour-water slurry (refer Step 13).
Step19: Now start folding the edges like the pleats. Bring the edges together till they are shaped like a potli bag (money bag).
Step20: Gently, press and seal the potli well-taking care of the stuffing to be secured well within. Seal from all sides very carefully. Repeat the same for all the potlis.
Step21: Now, take the extra dough ball and roll it out into a thin disc. Cut it into thin strips of 5 to 6 mm width.
Step22: Take one strip, brush it with flour-water slurry and carefully tie around the neck of the potli. Gently, press and close the potli with that strip to secure the potlis. Repeat the same for all the potlis.
Step23: Now, heat enough oil in a deep pan or kadhai. Oil should be just warm. Gently, slide 4-5 potlis or as many as possible at a time and fry them on medium flame until brown and crisp.
Step24: Be careful while frying them. After the potlis are put into the oil, leave it undisturbed for a few minutes to avoid the breaking of the strings. The frying procedure for each batch will take about at least 15-20 minutes. Maintain low heat throughout while frying the potlis otherwise, bubbles will form on the surface.
Step25: Once potli samosa is brown and crisp, take them out onto a paper towel. Likewise prepare and fry all samosas.
Step26: Piping hot potli samosas are ready. Serve with green coriander chutney or tomato sauce.
- Since these Potlis are not shallow fried, so you may need a good amount of oil to deep fry these luscious samosa potli.
- You may also use whole wheat flour for making these potlis. But I will recommend using all-purpose flour or maida to make this snack more crunchy and pleasurable.
- You can air fry these potli samosas. Just that, before air frying, brush them with oil and proceed. Potli samosa will surely be yummy and crisp, but the evenly brown potlis may not be as good as deep-frying them.
- Instead of just potato stuffing you may also add a variety of vegetables like cabbage, carrot, beans, capsicum, peas, corn and of course potatoes.
- While making potli make sure the potli is well sealed otherwise while frying the oil will go inside them.
- Adding strip on the neck of the potli is optional but I will recommend adding it as it will enhance the look of the potli.