If you are having a party sometime soon, do make these cute Potli Samosas. Easy to make and so tasty that your guest will be licking their fingers. If you think they are too much of a bother, then try the ‘Punjabi Samosa’. I made the ‘Potli Samosas’ recently for a friends party and they were a super-duper hit. Serve with the sweet and spicy date sauce…..or with any plain tomato ketchup. Either ways they taste great.
3 tbsp oil
1 tsp mustard seeds
1 cup green peas (I used frozen)
4 potatoes (boiled in water with salt, pealed and cut into cubes)
Cumin seeds 1 teaspoon
Fennel seeds/saunf -1/2 teaspoon
Green Chilly – 2/3 chopped fine
Coriander leaves – a small bunch chopped
Coriander powder – 1 teaspoon
Turmeric powder -1/2 teaspoon
Mixed spice powder
Red Chilly Powder –coarse – 1 teaspoon or more as per your spice liking
A pinch of hing
Salt to taste
For the Crust :
Heat Oil and allow to cool a little. Add all the ingredients (except water & oil) to a bowl. Add warm oil and mix with a spoon till it resembles bread crumbs. Then rub with fingers till it is well mixed (this is important). Then add water little by little –you may not need all of it, till a soft dough is formed. Knead for 5 minutes. Cover with a plastic wrap and keep aside till you finish making the filling.
For the Filling :
Heat oil, add the cumin, fennel and mustard seeds and wait till they splutter. Then add green chillies and sauté. Add the other spices and mix. Add Peas and then add chopped potatoes and mix. Add salt to taste. When cooled add chopped coriander leaves.
You can either the Punjabi Samosa or Potli Samosa with the same crust recipe given above. I made two batches, used one for the Potli Samosa and one for the Punjabi Samosa. Got about 10 Punjabi Samosas and 22 Potli Samosas. I used large Potatoes so the filling was enough for both.
For the Potli Samosa –
Make small lemon sized balls. Roll and cut into a circle with the edge of a steel tumbler. This ensures that all are the same size. Use your left hand and hold the thumb and index finger together. Put the dough circle over your formed fingers and depress the dough into the circle formed with the fingers. Add a teaspoon of filling and press the edges together. Then with your right hand pinch at the neck of the potli to seal the edges. Form all this way and keep aside for frying.
For the Punjabi Samosas, make ten to twelve balls out of the dough. Roll into a medium circle. Then cut each circle into a semi-circle. Form a cone and put in a tablespoon or more of filling. Seal all the edges, using a little water, if required. Form all the samosas and keep in a plate. Fry 2/3 at a time and drain on paper tissue. Ensure that the samosas are fried on a slow flame till golden brown on all sides. Drain on paper tissue and serve hot with green chutney or Tamarind/Date Chutney. Recipe for Tamarind Date Chutney given below.
Tamarind Date Chutney :
½ cup Tamarind ½ cup dates, 1 tablespoon red chilly powder 1 tablespoon chaat masala 1 teaspoon sugar 2 cloves of garlic, Little ginger Lemon juice 1 teaspoon cumin seeds 2 green chillies Few coriander seeds for garnish Salt to taste Boil dates and tamarind with sugar, red chillie powder and ½ cup water. Cook for 5-8 minutes. Blend together all the remaining ingredients (except coriander leaves). Add to the date/tamarind mixture and mash well. Add salt to taste and more spices if needed. If required you can sieve the mixture. I did not, and felt it was not required.