7/29/2019 Potli Samosa

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7/29/2019 Potli Samosa

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Paneer And Corn Potlis

Ingredients

Refined flour (maida) 1 cup

Carom seeds (ajwain) optional 1/2 teaspoon

Pure ghee 5 teaspoons

Salt to taste

Oil to deep fry

FILLING

Corn corb 1

Chenna 1 cup

Coriander seeds 1 tablespoon

Pomegranate seeds (anardana) 1 teaspoon

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Ginger,chopped 1 inch

Green chillies,chopped 3-4

Red chilli powder 1 teaspoon

Dry mango powder (amchur) 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste

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Fresh coriander leaves,chopped 2 tablespoons

Method

Take a deep vessel with sand and place it over heat. Once the sand is hot put the whole corn on the cob in

it with the peel on and allow to cook for 45 minutes. Once this is done, peel and remove the kernels and

set aside.

To make the dough place the refined flour in a bowl. Add ghee and salt and mix. Add cup water, little

by little, and knead into a stiff dough. Cover with a damp cloth and set aside to rest for 10 to 15 minutes.

Place a non stick small pan on medium heat. Let it heat for 2 minutes, then add the coriander seeds and

pomegranate seeds and dry roast them for 1 minute or till fragrant. Set aside to cool and then transfer

them into a mortar. Pound them with a pestle to a coarse powder.

To make the filling, place a non stick shallow pan on medium heat and pour in 2 tablespoons of oil. Add

the cumin seeds. When they turn a light brown, add the ginger and chillies. Stir well; add red chilli

powder, dried mango powder, garam masala powder and salt. Stir well to mix.

Reduce heat to low, add the corn kernels and chenna and cook for 5 minutes. Add the coriander leaves

and mix well. Take the pan off the stove top and set aside to cool.

Divide the cooled filling into 16 portions.

Divide the dough into 8 equal portions and shape them into balls.

Roll out each ball into a disc of 3 inch diameter. Place a portion of the filling in the centre. Apply a little

water on the areas a little away from the edges closer to the filling, collect the edges together in neat

pleats and pinch the dough just above the filling to seal. Let the edges remain loose to give it a shape of a

money bag. This is called a potli.

Heat sufficient oil in a kadai. Reduce heat to medium and gently slide in the potlis, two at time into the

hot oil. Deep-fry the potlis for 7 minutes or till they are crisp and golden brown. While they are frying,gently agitate hot oil over the potlis with a slotted spoon.

When done drain with the slotted spoon and place on an absorbent paper so that excess oil can be

absorbed.

Serve hot.