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Potli Samosa

Samosas with a Twist - Potli Samosa!!!

A typical Samosa is a triangular shaped flaky snack filled with spicy potatoes. To come up with a twist, I tried a new look in the shape of 'Potli' which means a 'Money bag' but with the same taste as Samosa.


For the Dough

  • 3 cups all-purpose flour maida

  • 3 tbsp Oil

  • Salt to taste

  • Water to knead the dough

For the filling

  • 2 tbsp Oil

  • 1 tsp Cumin Seeds

  • 1 tsp Fennel seeds

  • 2 tsp Crushed Coriander seeds

  • 1 tsp Ginger, finely chopped

  • 1 Green chili, finely chopped

  • 1/4 cup Green Peas

  • 3 Potatoes, boiled and mashed

  • 1 tsp Coriander powder

  • 1/2 tsp Amchur

  • 1/2 tsp Garam Masala

  • 1 tbsp Chili flakes

  • Salt to taste

  • Oil, for deep frying


Make Potli Samosa Dough

  • In a mixing bowl, add flour, oil and salt. Mix well.

  • Now, start adding water to the flour mixture and start kneading the dough.

  • Knead it well to form a stiff dough.

  • Cover the dough with damp cloth and keep it aside for 45 minutes.

Make the potato filling

  • Heat oil in a pan, add cumin seeds, fennel seeds and crushed coriander seeds.

  • Now add the chopped ginger and chopped green chilies, fry for few seconds.

  • Add the boiled and mashed potatoes and green peas to the pan. Mix everything together.

  • Add coriander powder, amchur, garam masala, chili flakes and salt.

  • Mix well and cook for 1-2 minutes.

  • Remove pan from the heat, allow it to cool completely.

Shape the Potli Samosa

  • Knead the dough lightly again. Divide the dough into small equal sized balls, similarly, divide the stuffing into lemon sized balls.

  • Take a dough ball, roll It out into a thin disc of about 4 to 5 inches.

  • Then, place the stuffing in the center of the rolled disc.

  • Apply or brush some water on the edge of the disc.

  • Then, bring the edges together to form a Potli.

  • Gently, press and seal it firmly. Repeat the same for all the Potli's.

  • Now, take a dough ball and roll it out into a thin disc. Cut it into thin strips.

  • Take a dough strip, brush it with water and tie around the neck of the Potli. Gently press to secure the Potli's. Repeat the same for all the Potli's.

Deep fry the Potli Samosa

  • Heat oil in a kadai. It should be just warm.

  • Gently drop the Potli's into the oil. Fry on low heat for about 12-15 minutes. Increase the heat to medium flame and fry until they turn golden brown.

  • Serve warm with Coriander chutney or Sweet Tamarind chutney and hot Chai.

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