Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa
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Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa - Can the ever popular but routine Potato Samosa be converted into something tastier and more interesting to look at? That is exactly what it is. Here is a detailed recipe for Potli Samosa with images and a video.
The popular Samosa can be made even more attractive so that people just want to pop it into their mouth and relish every minute that it lasts.
The Potli Samosa is just that kind! It looks like a small bundle and I had eaten it the first time in Hyderabad Park Hotel. But that was a Kheema Samosa and I converted it into a vegetarian option.
I have used the regular ingredients from a south Indian kitchen in this Potli Samosa. That is to say that I have not used Cumin Powder or Chat Masala or any such stuff. In addition to Potatoes, I have also used Cauliflower, Carrot, Green Peas and other vegetables. You could change the stuffing as you like.
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Tips
Stuffing:
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The less moist the stuffing is the better it is for the Samosa. And they stay crisp for a longer period. That is why the vegetables should be fried until the moisture is reduced.
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The Stuffing should be put in the Flour sheet and sealed tight. Or the stuffing will release water and the Samosas will become too soft.
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After stuffing, the Samosa should be allowed to dry in air for 20 minutes so that the moisture in the stuffing is absorbed by the Flour sheet and even the upper covering will dry. Then the Samosas will stay crisp for longer.
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If you like, you could add roasted Cashew Nuts, boiled Sweet corn, chat masala etc.
Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa - Recipe Video
Potli Samosa Recipe | Veg Potli Samosa | Vegetable Samosa | How to make Samosa
Prep Time 5 mins- Cook Time 20 mins
- Resting Time 30 mins
- Total Time 55 mins
Servings 12
Ingredients
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For Stuffing
- 2 Potatoes
- 1 cup Cauliflower
- 1 cup Carrot
- Water to boil
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Sprig Curry Leaves
- 1/2 cup Fresh Green Peas
- 1 tbsp Ginger Garlic Paste
- 2 Pinches Turmeric
- 1 tsp Mirchi Powder
- 1 tsp Coriander Powder
- Salt
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For Samosa Sheets
- 2 cup Maida
- 2 tsp Ghee
- Salt
- Water adequate
- Oil to fry Samosa
Instructions
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Cook Potato, Carrot, Cauliflower with Water in a cooker on a high flame to two whistles and let the steam escape.
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Once the steam is gone, the vegetables should be drained and allowed to cool fully in the sieve. Then they should be mashed to a coarse paste.
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Heat oil and add Cumin Seeds, Curry Leaves and fry. Add the fresh green peas and fry until they change color.
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Then add the remaining spices and the mashed potato mixture and fry until the moisture evaporates. When it becomes stiff, let it cool fully.
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Add Ghee and Salt to the Maida Flour and mix it with your fingers to make it look like Bread Powder. Then add water to knead it into a smooth dough without cracks. Then put a wet cloth over and rest it for 30 minutes.
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After 30 minutes, make Gooseberry-sized balls of the dough, pat them with some dry flour and roll them into thick sheets.
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Put the Potato mixture in the middle of the sheet and gather all corners of the sheet to one place and seal tight into a bundle. Let the sealed Samosas dry in the air.
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Add the Samosa bundles to very hot Oil, switch off and leave for two minutes until they come to the surface. Then switch the stove back on and fry them on a medium flame until crisp. They can also be fried slowly on a low flame until they turn golden.
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This Potli Samosa should be served hot with Mint Chutney or Tomato Sauce.
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