Potli Samosa

Potli Samosa

POTLI SAMOSA…A different and unique variation of samosa,It has a crispy texture outside and delicious and spicy filling inside, These are so much perfect for your any get-together as it has a shape like a little potli which is very easy to make and your guests definitely gonna love these little potli samosas. Why not try something new for your evening Chai 🙂

Potli Samosa

These Potli Samosas are easy to make unlike the regular samosa…just follow the steps and you will master to make this snack. You can also involve your kids to make these snacks as I bet they will enjoy making these little potlis. But when the frying times come I think kids should just wait to to eat these cute snacks.

So check out the printable recipe and video of Potli Samosa below :-). 

Potli Samosa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10 Servings

Serving Size: 2 Potli Samosa

Potli Samosa

Potli Samosa is another variation of samosa..it has a shape of Potli which is very innovative idea to impress your guests.

Ingredients

    For Filling
  1. Vegetable Oil - 2 Tablespoon
  2. Coriander Seeds - 1 Tablespoon
  3. Fennel Seeds - 1 Tablespoon
  4. Cumin Seeds - 1 Tablespoon
  5. Green Chili - 1 Chopped
  6. Asafoetida Powder(Heeng) - 1/2 Teaspoon
  7. Green peas (Hari Matar) - 1 Cup
  8. Boiled and Chopped Potatoes - 2 Cups
  9. Garam Masala Powder - 1 1/2 Tablespoon
  10. Dry Mando Powder(amchur) - 1/2 Tablespoon
  11. Chat Masala Powder - 1 1/2 Tablespoon
  12. Coriander leaves chopped - 1/4 Cup
  13. Salt to Taste
    For Potli Pastry
  1. All Purpose Flour - 1/2 Cup
  2. Salt to taste
  3. Vegetable Oil - 2 Tablespoon and For Frying
  4. Luke warm Water

Instructions

    For Filling
  1. Heat oil in a pan, add coriander seeds, fennel seeds and cumin seeds.
  2. Let the seeds be golden browned and crackle them.
  3. Add asafoetida powder and green peas.
  4. Let the green peas cook for about 5 mins. And when they become soft mash the green peas to come out the flavours.
  5. Add boiled chopped potatoes, garam masala powder, amchur powder and chat masala powder.
  6. Add salt and mix all together. Fry this mixture for 5 mins.
  7. Add chopped coriander leaves and mix.
  8. let it cool completely and keep aside.
    For Potli Pastry
  1. Mix all purpose flour, salt and vegetable oil together.
  2. add lukewarm water to make a soft dough.
  3. Rest the dough for 10 mins.
    How to Proceed
  1. Roll out to little thin and big puris of prepared dough for outer layer.
  2. Put the stuffing ball in center; apply little water around the edges of puri.
  3. Seal the edges properly and give shape of potli.
  4. Similarly prepare other potlis.
  5. Heat oil in non stick pan and deep fry the potlis till it becomes little brown.
  6. Drain on absorbent paper.
  7. Serve hot with chutney or tomato ketchup.

Notes

To make the potli samosa crispy always fry them on medium heat

http://www.flavourbasket.com/2016/04/potli-samosa/

Potli Samosa


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Aloo Tikki Chaat Recipe

Aloo Tikki Matar Chaat Recipe

Aloo Tikki Matar chaat..its a delight to watch boiled potatoes turn into patties and shallow fried in hot oil, served with the delicious chaat toppings, yellow peas and chutneys. First in all chaat counters and has a fan following its own.

  • Preparation Time – 10 Mins
  • Cooking Time – 20 Mins
  • Makes 6 servings

As a kid we don’t have memories of our parents taking us out to eat chaat. First, outside food was kept at a distance and second, even the mention of spicy food was enough to raise eyebrows. So the only time we were able to sneak past some and finally confront the watering tongue of ours to reach the chaat stall was under the false assumption of extra classes. Those days were fun!

So, this time around we bring to you one of those childhood memories; those friends meetup points on the chaat stall and those winter late evenings when the hot aloo tikki matar chaat was just awesome 🙂 . So enjoy this Aloo Tikki Matar Chaat Recipe from Flavour Basket and live your childhood memories!!

Aloo Tikki Matar Chaat

                                 Ingredients For Aloo Tikki Matar Chaat Recipe

For Aaloo Tikki

  • Potatoes – 1½ Cup boiled and mashed
  • Corn Flour – 2 tablespoon
  • Salt to taste
For Yellow Peas Topping
  • Yellow Peas(peeli matar) – 1½ Cup boiled
  • Dry Mango (amchur) Powder – 2 tablespoon
  • Red Chili Powder – 1 teaspoon
  • Cumin (zeera) seeds – 1 teaspoon
  • Asafoetida (hing) – 1/2 teaspoon
  • Salt to taste
For Other Toppings
  • Chopped Onion
  • Chopped Tomato
  • Chopped Ginger
  • Chopped Green Chilies
  • Chopped Coriander Leaves
  • Coriander (Dhania) Chutney
  • Dry Mango(amchur) Chutney
  • Yogurt
                                         Aloo Tikki Matar Chaat
                                        Method For Aloo Tikki Matar Chaat Recipe
For Yellow Peas Topping
  • Heat oil in a pan, add cumin seeds, when seeds are cracking add asafoetida(hing).
  • Add yellow peas, dry mango powder and salt.
  • Mix all ingredients well and cook for for 1 min and remove from the flame and keep aside.
For Aloo Tikki
  • Take boiled potatoes in a bowl, add salt and corn flour.
  • Mash and mix all the ingredients well with hands.
  • Take a spoonful of potato mixture and make a round ball.
  • Press the ball gently into rounded flattish patties. 
  • Shallow fry on a pan, when golden brown and crisp its done.
How to proceed
  • On a serving plate spread some yellow peas topping, put one potato patty over it then add more yellow topping.
  • Garnish with some yogurt, chopped onion, chopped tomato, chopped ginger, chopped green chilies, coriander chutney and dry mango powder chutney. 
Handy Tip
  • Serve potato patties and yellow peas topping hot to take awesome taste of this Aloo Tikki Matar Chaat.

 


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Pav Bhaji

Pav Bhaji

Pav Bhaji is a spicy blend of vegetables in onion tomato gravy served with pav toasted in butter. This Maharashtrian fast food dish is garnished with coriander , chopped onion , a dash of lemon and lightly toasted pav.

Preparation Time – 10 Mins
Cooking Time – 30 Mins
Serves 4 plate

Pav Bhaji

Pav Bhaji , my most favourite dish and it everytime just tickles my taste buds. I must say its an innovation of a hot meal that just can be grabbed on the go. It is easy to cook and also filling. Every time I go to a street stall I just ask for the pav bhaji. I think its a hurried meal for the man in the street. I made bhaji many times with pav bhaji masala and always thought its a magic masala but this time I made bhaji with spices those are already available in my pantry. I have also added red food colour to my bhaji to give it a nice red colour which we found mostly pav bhaji dish in any street stall.Bhaji with pav, its the most magical part of the dish that bhaji is served with the pav toasted with the oodles of butter.

                                      Ingredients For Pav Bhaji

For Pav

  • Pav – 8
  • Butter – 4 Tbs
For Bhaji
  • Cauliflower – 1 Cup roughly chopped
  • Cabbage – 1 Cup roughly chopped
  • Potato – 1 Cup roughly chopped
  • Onion – 1 1/2 Cup Finely chopped
  • Ginger Garlic Paste – 1/2 Cup
  • Tomato – 1 Cup finely chopped
  • Cumin Seeds – 1 tbs
  • Asafoetida Powder(Heeng) – 1/2 tbs
  • Coriander Powder – 3 tbs
  • Fennel Powder – 1 tbs
  • Kasuri Methi – 1 tbs
  • Red Chili Powder – 1 tbs
  • Turmeric Powder – 1/2 tbs
  • Oil – 2 tbs
  • Butter – 25 gm
  • Salt to taste
  • Water as required
  • Red Food Colour – 1/2 pinch (Optional)

Pav Bhaji

                                           Method For Pav Bhaji
 
For Bhaji
  • Pressure cook the cauliflower , cabbage and potato with little bit of water.
  • Heat the oil in a large pan, add cumin seeds and asafoetida powder.
  • When crackle add chopped onion and saute for 2-3 mins till they get lightly brown.
  • Add ginger garlic paste and saute for 1 min.Add coriander powder and mix.
  • Add chopped tomato and mix.Add little bit of water and cook for 1 min.
  • Add fennel powder, kasuri methi, red chili powder and turmeric.
  • Cook for 2 to 3 min till the tomato gets soft.
  • Add the boiled vegetables and mash thoroughly with a masher.
  • Add water if required.
  • Add Butter and mix.
  • Add salt and mix.
  • Add red food colour to give it a nice red colour.(optional)
For Pav
  • Slice each pav into 2 horizontally.
  • Apply a little butter on each side of pav.
  • Heat the tawa and cook the pav till they are crisp and lightly brown.
How to Proceed
  • Serve the hot bhaji top with the chopped onion ,coriander leaves and lemon wedges.
  • Serve it with hot and crisp pav.
Tips
  • Bhaji can be made with any combination of vegetables.
  • Cabbage gives the smooth texture to bhaji.(my personal experience)
  • Use good quality of  food colour.

And that’s it for the recipe method. For your recap, here is the video version:


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Dhania Pudina Chutney – Mint and Coriander Chutney

Dhania Pudina Chutney-Mint and coriander chutney is an unusual combination of mint, coriander and raw mango…dash of sugar is added to give it a unique flavour…

Preparation Time– 10 Mins
Makes 1½ cup approximately

 

Dhania Pudina Chutney

Like chocolate, mint also works everywhere…it enhance the taste of any dish. I have not used any particular recipe for this mint and coriander chutney|Dhania Pudian Chutney. Its totally my version. I had coriander, mint and raw mango in my vegetable basket I put them together blend together and its became fresh and tangy relish.

This mint and coriander chutney is a perfect accompaniment for any Indian or any international snack. 

Dhania Pudina Chutney

Ingredients

  • Mint Leaves – 1 cup
  • Coriander leaves – 1 cup
  • Raw Mango(Amiya) – 1 medium sized
  • Green Chilies – 2
  • Garlic – 3 cloves
  • Chat Masala – 1 tbs
  • Sugar – 1/2 tbs
  • Salt to taste

Method

  • Wash Mint leaves, coriander leaves, green chilies and raw mango.
  • Remove the seed/pit of the raw mango.
  • Combine all the ingredients and grind to a smooth paste in a blender,adding very little water.
  • Transfer the chutney to a bowl.

Tip

  • For future use refrigerate the chutney in a glass ware bowl and add 1/2 tbs of curd to maintain the colour and aroma of the chutney.

 

 


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