Potli Samosa Recipe
Potli Samosa Recipe. Samosa is one of the well known nibble plans that you can find in each alcove and corner of India. It is such an adaptable bite that you can set up any sort of filling for it, be it veggie lover or non-vegan. This variety is additionally an intriguing form with regards to which the filling of samosa stays same, and is given the state of a potli.
You can likewise allude them as smaller than normal samosas as they are tiny in size, and can be made on events like kitty party, pot karma, and even birthday celebration. Attempt this simple to-make North Indian formula for your friends and family and appreciate!
Potli Samosa Recipe
Elements for making Potli Samosa Recipe
1/2 cup generally useful flour
1 1/2 cup refined oil
For Filling
4 medium boiled,mashed potato
1 cup cleaved coriander leaves
1/4 teaspoon turmeric
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/2 teaspoon red stew powder
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
3 green stew
1 teaspoon cumin seeds
1/2 tablespoon dry mango powder
For Dough
1 teaspoon carom seeds
salt as required
4 tablespoon vegetable oil
Potli Samosa Recipe
The most effective method to make Potli Samosa Recipe
Stage 1
Set up the mixture for the samosa first. For the equivalent, take a mixture massaging plate and combine as one universally handy flour, carom seeds or ajwain, two tablespoons of vegetable oil, and salt according as you would prefer. Add water in clumps and manipulate the flour into a hard mixture. Once done, save it to the side for a couple of moments.
Stage 2
Put a container on medium fire and intensity oil in it. Then, add cumin seeds, hacked green chillies, and turmeric powder in the dish and saute for a couple of moments till the cumin seeds splutter. Add pureed potatoes in the hot oil and pan fried food for 2-3 minutes. (Discretionary: You can put cashews or green peas too in the filling.)
Stage 3
Then, add fenugreek seeds, coriander powder, fennel seeds, dry mango powder (amchur), garam masala powder, red bean stew powder alongside coriander leaves in the container. Mix to blend well every one of the fixings and sear for around two minutes. Switch off the burner once done and let the potato combination cool. (Discretionary: You can likewise add pudina leaves in the combination for more taste.)
Stage 4
Presently, to make the potli for the samosa, take a modest quantity of mixture and roll into a ball. With the assistance of a moving pin, fold it into little estimated roti and put the potato combination into it and shape into a potli from a higher place. (Discretionary: You might put a stripe of a similar mixture to make it appealing.)
Stage 5
Rehash the strategy to make all the more such potlis and keep to the side. In the mean time, put a kadhai on high fire and intensity oil in it. Whenever the oil is sufficiently hot, add the potlis in clusters and profound fry them on low fire. Let these potlis fry until firm and brown for around 4-5 minutes.
Stage 6
Put these seared potli samosas on a permeable paper to douse the additional oil. Serve hot with mint chutney or ketchup, and appreciate!
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